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     Title: Beef Cabbage Soup
Categories: Beef, Greens, Vegetables, Beans, Herbs
     Yield: 12 Servings

     1 lb Lean ground beef
   1/2 ts Garlic salt
   1/4 ts Garlic powder
   1/4 ts Pepper
     2    Celery ribs; chopped
    16 oz Can kidney beans; rinsed,
          - drained
   1/2 md Cabbage; chopped
    28 oz Can diced tomatoes;
          - undrained
 3 1/2 c  Water
     4 ts Beef bouillon granules
          Fresh parsley; minced

 In a Dutch oven, cook beef over medium heat until no longer pink,
 breaking it into crumbles; drain. Stir in the remaining ingredients
 except parsley.

 Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish
 with parsley.

 Recipe by Ethel Ledbetter, Canton, North Carolina

 Recipe FROM: https://www.tasteofhome.com

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