| | Directions | | Brown beef in a stock pot. Add all remaining ingredients. Bring to a boil. Reduce heat to simmer and cook for 1 hour. Garnish with parsley when serving. This soup freezes well. |
|
|
| Ingredients | | - |  | 1 pound Ground Beef |
| - | | 1/4 teaspoon pepper |
| - | | 2 stalks celery, chopped |
| - | | 1 can kidney beans undrained |
| - | | 1/2 head cabbage chopped |
| - | | 1 can chopped tomatoes (28 ounce can) |
| - | | 1 tomato can water |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/2 teaspoon onion powder |
| - | | 1 can tomato sauce |
| - | | 4 Beef Bullion cubes |
| - | | salt to taste |
| |
| |
