Shoney's Beef Cabbage Soup

Posted by CookinMom at recipegoldmine.com May 2, 2001

1 pound lean ground beef
1/2 head medium cabbage shredded/chopped
2 ribs celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 (16 ounce) can kidney beans
1 (28 ounce) can tomatoes (chop the tomatoes if whole)
4 beef bouillon cubes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
Salt and pepper to taste

Brown ground beef and drain. Add remaining ingredients to ground beef, adding 28 ounces of water using the 28 ounce tomato can.

Bring to a boil and simmer for at least one hour or until veggies are tender.