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Cabbage & Beef Soup

Yield: 12 Servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Cabbage & Bacon (irish)
Next recipe Cabbage & Beet Soup

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