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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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When I was a little girl, I help my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from her garden and simmered them in her big soup pot. Nowadays, I grow most of those vegetables in my own garden. Not only is gardening enjoyable, it is an inexpensive way to make a delicious soup. Ingredients:
1 pound ground beef |
1/2 teaspoon garlic salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
2 celery ribs, chopped |
1 can (16 ounces) kidney beans, rinsed and drained |
1/2 medium head cabbage, chopped |
1 can (28 ounces) diced tomatoes, undrained |
1 tomato can water |
4 teaspoons beef bouillon granules |
minced fresh parsley |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients except parsley.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley. Yield: 3 quarts.
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