1 lb. lean ground beef
1/2 t garlic salt
1/4 t garlic powder
1/4 t black pepper
2 stalks celery, chopped
1 -16 oz can kidney beans, undrained
1/2 med head of cabbage, chopped
1 -28 oz can tomatoes, chopped and liquid reserved
1 tomato can of water
4 beef bouillon cubes
1 sm can V-8 vegetable juice
chopped fresh parsley

In Dutch oven, brown ground beef and drain off grease. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat and simmer covered for 1 hour. Garnish with parsley.

Yield 3 quarts.

Note: Soup freezes well.