| | Directions | | In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat' simmer, uncovered, for25 minutes or until vegetables are tender. Stir in salt and pepper. (Be more creative by adding some shredded carrots or frozen mixed vegetables. For a more filling soup, add 2 C. cooked rice or pasta.) |
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| Ingredients | | - |  | 2 pounds ground beef |
| - | | 2 - 28 ounce cans stewed tomatoes |
| - | | 1 head cabbage, shredded (medium head) |
| - | | 2 onions, chopped (large) |
| - | | 6 stalks celery, chopped |
| - | | Salt and pepper to taste |
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