beefy-cabbage-soup
- 1 pound of lean ground beef
- 1/2 teaspoon garlic salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 celery ribs, chopped
- 1 (16 ounce) can kidney beans, undrained
- 1/2 head cabbage, chopped
- 1 (28 ounce) can tomatoes, chopped and liquid added to soup
- 4 cups water
- 4 beef bouillon cubes
- chopped fresh parsley
How to Make It
- In a Dutch oven, brown beef, drain. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley
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