This is a great hearty soup. I am not fond, though, of kidney beans, so I usually leave them out. Still tastes wonderful!
Ingredients:
- 1lb. lean ground beef
- 1/2 tsp. garlic salt
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 2 celery stalks, chopped
- 1 can kidney beans, undrained (16oz.)
- 1/2 med. head cabbage, chopped
- 1 can tomatoes, (28oz.), chopped and liquid reserved
- 1 tomato can water
- 4 beef bouillon cubes
Directions:
In Dutch oven, brown beef; add all remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 1 hour.
Servings:
3 qts.
Prep Time:
15 Minutes
Cooking Time:
60 Minutes
By Robin from Washington, IA
