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

In a Dutch oven brown beef. Add all remaining ingredients except parsley and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley when serving. Option: You may also add 1 medium potato and some carrots with other vegetables.