When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe.

Ingredients

• 1 pound lean ground beef (90% lean)
• 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
• 3-1/2 cups water
• 4 teaspoons beef bouillon granules
• minced fresh parsley

Directions

1. In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the remaining ingredients except parsley.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with parsley.