Ingredients
1-1/2 pounds lean ground beef (90% lean)4 celery ribs, chopped1 medium onion, chopped7 cups chopped cabbage2 cans (16 ounces each) kidney beans, rinsed and drained1 can (28 ounces) diced tomatoes, undrained3 cups beef broth1 can (15 ounces) tomato sauce2 medium carrots, chopped1/2 teaspoon sugarPepper to taste
Preparation
In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.
