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Cabbage and Beef Soup
1 lb Lean ground beef
1/2 ts Garlic salt
1/4 ts Garlic powder
1/4 ts Pepper
2 Celery stalks, chopped
1 16 oz. can kidney beans, undrained
1/2 md Head cabbage, chopped
1 28 oz. can tomatoes, chopped and liquid reserved.
1 Tomato can water
4 Beef bouillon cubes
Chopped fresh parsley
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered 1 hour. Garnish with parsley. Yield: 3 quarts If cooking for 2: Soup can be frozen in serving-size portions to enjoy months later.
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