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SHONEY'S CABBAGE BEEF SOUP 
2 lb. ground beef
1 head cabbage, chopped
3 cans red kidney beans
1 large green bell pepper, diced
1 onion, diced
2 large cans tomato juice
3 or 4 bay leaves
1 tsp. chili powder
water
salt
pepper

Brown ground beef in a skillet. Drain grease and transfer beef to a stockpot. Add cabbage, beans, bell pepper and onions. Pour in tomato juice; add water to a little more than cover ingredients. Stir together well and bring to a boil. Reduce heat to low. Add salt and pepper to taste and simmer until cabbage is tender, stirring occasionally and adding more water as needed.
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