1 pound of lean ground beef 1/2 teaspoon of garlic salt 1/4 teaspoon of garlic powder 1/4 teaspoon of pepper 2 whole celery, chopped 16 ounces of kidney beans, drained 1/2 chopped head cabbage 28 ounces of tomatoes, chopped and liquid reserved 1 can of water in empty tomato can 4 Beef bouillon cubes Chopped parsley
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil. Reduce heat & simmer, covered for 1 hour. Garnish with parsley. Yield 3 quarts
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