Brown 1 pound ground beef (drain). Add 1 cup chopped celery and 1 chopped onion. Saute for 5-10 minutes.

Add: 1 can tomatoes (16 oz.) 1 tsp. chili powder 1 tsp. salt 1/4 tsp. pepper 2 c. water

Bring to boil, then simmer on low until you're just about to serve (I cook it for about 2 hours). Shred about 2 cups cabbage and add to soup. Cook with lid on for 15 minutes.

Change - use the large can of tomatoes and also add a can or 2 of tomato sauce for a thicker soup. Add chili powder, more cabbage and double recipe.