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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Fast, easy, and delicious. Ingredients:
1 lb ground beef |
4 celery ribs, coarsely chopped |
1 medium onion, coarsely chopped |
1 medium green pepper, coarsely chopped |
1 garlic clove, minced |
2 cups water |
2 cups reduced-sodium tomato juice |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
2 teaspoons reduced-sodium beef bouillon granules |
2 teaspoons chili powder |
1/2 teaspoon salt |
2 (16 ounce) cans kidney beans, rinsed and drained |
2 cups cabbage, coarsely chopped |
Directions:
1. In a large saucepan or Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 minutes longer or until cabbage is tender.
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