Cabbage and Beef Soup

From the kitchen of Barbara M. - Albuquerque, New Mexico

1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 cloves garlic, minced
2 stalks celery, chopped
1 (16 ounce) can kidney beans, undrained
1 medium onion, chopped
1/2 medium head cabbage, chopped
1 (28 ounce) 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.

Enjoy  -- (~.~)

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