INGREDIENTS
1⁄2 teaspoon garlic salt
1⁄4 teaspoon garlic powder
1⁄4 teaspoon pepper
2 celery ribs, chopped
1 (16 ounce) can kidney beans, undrained
1⁄2 head cabbage, chopped
1 (28 ounce) can tomatoes, chopped and liquid added to soup
4 cups water
4 beef bouillon cubes
chopped fresh parsley
In a Dutch oven, brown beef, drain. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley
