1 lb. lean ground beef
2 tbsp. butter
1 med. onion, thinly sliced
1/2 c. thinly sliced celery
1 can (1 lb.) tomatoes
1 can (1 lb.) red kidney beans
1 tsp. salt
1 1/2 tsp. chili powder
1/8 tsp. pepper
2 c. thinly shredded cabbage
Mashed potato topping (follows)

In a large heavy pan over medium heat cook beef in butter stirring until brown. Add onion and celery. Saute about 5 minutes. Discard any fat. Stir in tomatoes and their liquid (break up tomatoes), water, beans and their liquid, salt, chili powder and pepper. Bring to boiling, add cabbage, cover and cook until cabbage is tender (about 3 minutes). Serve in soup plates or large bowls with mound of mashed potato topping. 4 to 6 servings.

TOPPING:

Instant potatoes for 4 to 6 servings - make stiff and add about 1 tablespoon instant toasted minced onion.