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

In Dutch oven, brown beef. Add all remaining ingredients except parsley. Bring to boil and simmer, covered for 1 hour. Garnish with parsley.

Makes 3 quarts.