Ingredients
1 pound lean ground beef (90% lean)1/2 teaspoon garlic salt1/4 teaspoon garlic powder1/4 teaspoon pepper2 celery ribs, chopped1 can (16 ounces) kidney beans, rinsed and drained1/2 medium head cabbage, chopped1 can (28 ounces) diced tomatoes, undrained3-1/2 cups water4 teaspoons beef bouillon granulesMinced fresh parsley
Preparation
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.
