1 lb. ground lean beef
1/4 tsp. garlic powder
2 celery stalks, chopped
1/2 med. head cabbage, chopped
1 (28 oz.) can tomatoes, chopped & liquid reserved
1 tomato can of water
Chopped fresh parsley
1/2 tsp. garlic salt
1/4 tsp. pepper
1 (16 oz.) can kidney beans
4 beef bouillon cubes

In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley. Yield 3 quarts. If cooking for two, soup can be frozen in serving size portions to enjoy months later.