6 strips bacon, cooked & crumbled
2 lbs. lean ground beef
1 onion, chopped
1 c. celery, chopped
1 c. green bell pepper, chopped
2 tbsp. chili powder
1 tsp. oregano
4 c. cooked beans (Pinto or White)
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (16 oz.) can whole tomatoes
1 tbsp. parsley
3 beef bouillon cubes
1 lg. head cabbage, coarsely chopped
8 to 11 c. water

In large soup kettle, brown beef and bacon with onions, garlic, green pepper and celery. Add tomatoes, tomato paste, chili powder, oregano, parsley and beans. Season to taste with salt and pepper, stir well. Dissolve bouillon cubes in 1 cup hot water and add to soup with cabbage. Add desired amount of water. Bring to a boil, reduce heat. Simmer until cabbage is tender. YUMMY!