| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Dutch | Soups, Vegetables, Meats, Easy | 12 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Pepper |
| 2 | Celery stalks, chopped | |
| 1 | 16 oz. can kidney beans, undrained | |
| 1/2 | md | Head cabbage, chopped |
| 1 | 28 oz. can tomatoes, chopped and liquid reserved. | |
| 1 | Tomato can water | |
| 4 | Beef bouillon cubes | |
| Chopped fresh parsley |
INSTRUCTIONS
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered 1 hour. Garnish with parsley. Yield: 3 quarts If cooking for 2: Soup can be frozen in serving-size portions to enjoy months later. Typed in MMFormat by cjhartlin@msn.com Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jan 29, 1998
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