Venison Hamburger Macaroni Soup

1 1/2 lb ground venison
1 medium onion, chopped
1 cup chopped celery
2 beef bouillon cubes
3 cups water
1 1/2 cups macaroni
1 14oz can stewed tomatoes
1 10oz can Ro-Tel (original diced tomatoes & green chilies)
1 46oz can tomato juice
2 Tblsp brown sugar
1 Tblsp sweet basil

In a 4 quart kettle, brown the ground venison. While browning, add the onion, celery, water and bouillon. Bring to a boil, then add the macaroni. Cook 5 to 6 minutes. Add stewed tomatoes, Ro-Tel, tomato juice, brown sugar and sweet basil. Add salt and pepper to taste. Heat and serve.