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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.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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