1 1/2 lb. lean ground beef
1 medium onion, chopped
1 large stock celery
1/2 tsp. garlic powder
1 green pepper, chopped
1 (6 oz.) can tomato paste
2 tbsp. chili powder
1 tsp. oregano
salt and pepper to taste
1 can kidney beans, drained and rinsed
3 beef bouillon cubes
1/2 head cabbage, coarsely shredded
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
8 to 11 c. water
1 tbsp. parsley (if desired)

In a large soup kettle, brown the meat, celery, onions and green pepper. Pour off the grease. Add tomato products, seasonings and drained and rinsed kidney beans.

Dissolve bouillon in boiling water and add along with coarsely shredded cabbage. Add desired amount of water. Bring to a boil and reduce to a simmer for 2 hours. Leftovers can be frozen.