Monday, December 18, 2017

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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