SHONEY’S BEEF CABBAGE SOUP

SHONEY’S BEEF CABBAGE SOUP


1 lb. lean ground beef
½ head medium cabbage shredded and chopped
2 ribs celery, diced
1 small bell pepper, cut into small pieced
1 medium onion, diced
1 (16-oz.) can kidney beans
1 (28-oz.) can tomatoes, chopped if whole
4 beef bullion cubes
¼ tsp. garlic powder
¼ tsp. garlic salt
salt and pepper to taste

Brown ground beef and drain. Add to ground beef and remaining ingredients adding 28-oz of water using the 28-oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.