Cabbage and Beef Soup

Cabbage and Beef Soup
This is a thick and hearty soup. Everyone loves it! The cabbage really makes the soup. I got it from The Best Of Country Cooking (second edition) cook book. I have shared this recipe many times because it is simple yet delicious, especially on a cold day.
Ingredients Nutrition
Servings 12 Yield 3 quarts Units US
• 1 lb lean ground beef
• 1⁄2 teaspoon garlic salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 2 celery ribs, chopped
• 1 (16 ounce) can kidney beans, undrained
• 1⁄2 head cabbage, chopped
• 1 (28 ounce) can tomatoes, chopped and liquid added to soup
• 4 cups water
• 4 beef bouillon cubes
• chopped fresh parsley
Directions

1. In a Dutch oven, brown beef, drain.
2. Add all remaining ingredients except parsley.
3. Bring to a boil.
4. Reduce heat and simmer, covered, for 1 hour.
5. Garnish with parsley.
6. *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.