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Shoney`s Beef Cabbage Soup1 pound lean ground beef
1/2 head medium cabbage shredded/chopped
2 ribs celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 (16 ounce) can kidney beans
1 (28 ounce) can tomatoes (chop the tomatoes if whole)
4 beef bouillon cubes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
Salt and pepper to tasteBrown ground beef and drain. Add remaining ingredients to ground beef, adding 28 ounces of water using the 28 ounce tomato can.Bring to a boil and simmer for at least one hour or until veggies are tender.

 

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