CABBAGE AND BEEF SOUP
1 lb. lean ground beef
1/2 tsp. garlic salt
1/4 tsp. pepper
2 cloves garlic, minced
2 stalks celery, chopped
1 (16 oz.) can kidney beans, undrained
1 medium onion, chopped
1/2 medium head cabbage, chopped
1 (28 oz.) can diced tomatoes
1 tomato can water or beef broth
3 or 4 bouillon cubes
Chopped fresh parsley
In a Dutch oven, brown beef. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat. Simmer, covered, for 1 hour.
To serve, garnish with parsley. Yields 3 quarts. This can also be frozen.