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Beef Vegetable Soup

1 1/2 lbs. chuck steak
8 green onions & tops (or 1 lg. onion)
5 sticks celery
6 med. carrots, peeled
5 med. potatoes, peeled
1 (28 oz.) can whole tomatoes
1/2 head cabbage (sm. head)
1 c. macaroni (elbow or shell)
Salt, pepper, parsley flakes to taste

Remove excess fat from steak and discard. Cut meat into bite size pieces. Place meat and bones into a large (4 quart) pot and brown slightly. Add seasonings. While meat is browning, chop onions and celery into chunks and cook gently with meat until onions are tender. Add 2 quarts water. Bring to a boil. Then cover and simmer until meat is tender. Meanwhile, cut potatoes and carrots into bite size pieces. Cut the canned tomatoes into halves or quarters. Add potatoes, carrots and tomatoes to soup. Continue cooking gently while you cut up the cabbage. Cut cabbage into 1/2" slices. Add cabbage and macaroni. Cook slowly until carrots are tender. Remove bones. If soup is too thick add more water and heat thoroughly before serving.

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