Beef and Cabbage Soup

1 pound of lean ground beef
1/2 teaspoon of garlic salt
1/4 teaspoon of garlic powder
1/4 teaspoon black pepper
2 stalks celery, chopped
1 - 16 ounce can of kidney beans, drained
1/2 of a head of cabbage, chopped
28 ounces tomatoes, chopped and liquid reserved
1 can water in empty tomato can
4 beef bouillon cubes
Chopped parsley

In a Dutch oven, brown the ground beef.
Add all of the remaining ingredients except the parsley, and bring to boil.
Reduce the heat and simmer, covered for 1 hour.
Garnish with parsley.


Did You Know?

Adding a little salt to the water will help your cut flowers to last longer.