| | Directions | | In a dutch oven brown the beef. Add all remaining ingredients - bring to a boil. Reduce heat and simmer covered for 1 hr. May garnish with parsley. If cooking for 2 - soup can be frozen in serving size portions to enjoy later. |
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| Ingredients | | - |  | 1 pound Lean Ground Beef |
| - | | 1/2 teaspoon Garlic salt |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/4 teaspoon pepper |
| - | | 2 stalks celery - chopped |
| - | | 1 can kidney beans (do not drain) (16 ounce can) |
| - | | 1/2 head cabbage - chopped (medium head) |
| - | | 1 can tomatoes - chopped & liquid reserved (28 ounce can) |
| - | | 1 tomato can of water |
| - | | 4 beef bouillon cubes |
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