Wednesday, August 1, 2007

Cabbage Soup

1 pound lean ground beef
1/2 head medium chopped cabbage
2 ribs celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 16 oz can kidney beans
1 large can tomatoes (chopped)
4 beef bouillon cubes
1/4 tsp garlic powder
1/4 teaspoon garlic salt
Salt and pepper to taste

Brown ground beef and drain. In your soup pot, add remaining ingredients to ground beef, adding enough water to fill the large tomato can.
Bring to a boil, simmer until vegetables are tender. Serve with Cornbread

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