1 lb. lean ground beef
1 onion, chopped
1/2 lg. green pepper, chopped
1 clove garlic, crushed
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 (10 3/4 oz.) can consomme
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 can red wine or water
1 (15 1/2 oz.) can red kidney beans
1/2 head of cabbage, chopped

Saute ground beef until brown; then add onion, green pepper, and garlic. Cook for 15-20 minutes. Add all other ingredients except cabbage and cook 30 minutes longer. Soup will thicken when lid is removed. This soup freezes well. Serves 5.