When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from her garden and simmered them in her big soup pot. We loved making this delicious soup. —Ethel Ledbetter, Canton, North Carolina
Category: Soups, Stews and Chili
Cuisine: not set
1 pound lean ground beef (90% lean)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 celery ribs chopped
1 can (16 ounces) kidney beans rinsed and drained
1/2 medium head cabbage chopped
1 can (28 ounces) diced tomatoes undrained
3-1/2 cups water
4 teaspoons beef bouillon granules
Minced fresh parsley
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