Recipe of the Week
Beef and Cabbage Soup
Courtesy of
Troi Young


1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 stalks celery, chopped
16 ounces kidney beans, drained
1/2 chopped head cabbage
28 ounces tomatoes, chopped and liquid reserved
28 ounces water
4 beef bouillon cubes
Chopped parsley


In a Dutch oven, brown beef. Add all remaining ingredients except parsley, bring to boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley.

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