COUNTRY CABBAGE SOUP

COUNTRY CABBAGE SOUP
　
2 pounds ground beef
2 (28-oz.) cans stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
salt and pepper to taste
　
In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onion, and celery, bring to a boil. Educe heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Add salt and pepper.
　
Yield: 12 servings.