1 1/2 lb. lean ground beef
1/2 c. chopped celery
1/2 c. chopped onion
1/3 c. chopped green peppers
2 (10 1/2 oz.) cans cream of celery soup (condensed)
2 (16 oz.) cans tomatoes (cut up), do not drain
1 (17 oz.) can whole kernel corn, do not drain
1/4 c. chopped parsley
1 (16 oz.) can red kidney beans
Salt & pepper

Cook beef, celery, onion and green pepper until meat is brown. Drain. Add remaining ingredients and at least 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer, covered, 1 hour, stir often or simmer 1/2 hour. Pour into containers and freeze. Before serving thaw and heat soup, covered, until bubbly, about 30 minutes. Stir often.