- 1½ tablespoons vegetable oil
- 1 medium-size onion, chopped
- 1 rib celery, chopped
- 1 medium-size carrot, peeled and diced
- 1 parsnip, peeled and diced
- Handful green beans, ends trimmed chopped
- 1 large all-purpose potato, peeled and diced
- 2 cups cored and thinly sliced green cabbage
- 2 cloves garlic, minced
- 8 cups beef stock
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
- 1 cup diced cooked beef (optional)
- ¾ cup elbow macaroni or small shells
- Heat the oil in a large soup pot over fairly high heat. Add all of the vegetables and the garlic, and cook, stirring often, for 4 to 5 minutes.
- Add the stock, thyme, salt, pepper, and beef, if using, to the pot. Bring the soup a boil, then reduce the heat and simmer, partially covered, until the vegetables are just barely tender, 12 to 15 minutes. Taste, adding more salt and pepper if desired.
- Add the macaroni or shells to the soup and continue to cook a few more minutes, until the pasta is tender. Serve piping hot.