Heat oil in Dutch oven over medium heat and add garlic and onions. Cook and stir for 3 minutes until onions are transparent. Add ground beef and cook over medium-high heat until browned, about 10-12 minutes, stirring infrequently to ensure larger pieces. Add salt and cook for 3 minutes. Add tomatoes, broth and chili powder. Bring to a boil and add cabbage. Cover and simmer on low heat for 30 minutes. Skim off excess fat and add potato, rice and beans. Cover and simmer for 15-20 minutes until rice is done. Add pepper to taste. Soup freezes well. Recipe by: Aldo Fabbri in The Atlanta Constitution, 4/23/98 Posted to MC-Recipe Digest by snardo@OnRamp.NET on May 12, 1998