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2 lb beef roast	Grated Parmesan cheese
1/2 gallon water	1/8 c chopped parsley
1 bay leaf	Salt and pepper
1 onion, diced	2 tsp dried basil
1 c sliced carrots	1/2 tsp garlic powder
1 c sliced celery	Sm pkg frozen beans
1 can diced tomatoes	Sm pkg frozen peas
1 can kidney beans, rinsed	7-oz. shell macaroni, cooked

Cook roast with water and leaves. Remove meat; add onions, carrots, and celery; cook for 20 minutes. Cut meat and add to soup. Add tomatoes, seasonings, and vegetables. Add pasta. Serve with Parmesan cheese.