Recipe: Cabbage and Beef Soup (using kidney beans, tomatoes and ground beef)

CABBAGE AND BEEF SOUP

1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery stalks, chopped
1 (16 ounce) can kidney beans, undrained
1/2 medium head cabbage, chopped
1 (28 ounce) can tomatoes, chopped and liquid reserved
1 tomato can water
4 beef bouillon cubes
Chopped fresh parsley (for garnish)

In a Dutch oven, brown beef.

Add all remaining ingredients except parsley; bring to a boil. Reduce neat and simmer, covered, for 1 hour. Garnish with parsley.

If cooking for two:
Soup can be frozen in serving size portions to enjoy months later.

Makes 3 quarts
Source: Ethel Ledbetter, canton, North Carolina in Taste of Home magazine