CABBAGE AND BEEF SOUP

CABBAGE AND BEEF SOUP

1 lb. lean ground beef
½ tsp. garlic salt
¼ tsp. garlic powder
¼ tsp. pepper
2 celery stalks, chopped
1 can (16-oz.) kidney beans, undrained
½ medium head cabbage, chopped
1 can (28-oz.) tomatoes, chopped and liquid reserved
1 tomato can water
4 beef bouillon cubes
Chopped fresh parsley

In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil.

Reduce heat and simmer, covered, for 1 hour. Garnish with parsley.

Yield: 3-quarts.