Title: Cabbage & beef soup
 Categories: Soups, Vegetables, Meats, Easy
      Yield: 12 Servings
 
      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
 
  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