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

In a Dutch oven, brown beef. Drain excess grease. Add all remaining ingredients except parsley; bring to boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. Makes 3 quarts. (Soup may be frozen in serving size portions to enjoy later.)