Spicy Beef And Cabbage Soup

• 2 lb. ground lean beef
• 4 onions, chopped
• a few green onions, chopped
• 3/4 c. celery, chopped
• 1 (1 lb.) can tomatoes
• 1 can Ro-Tel tomatoes with hot peppers
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 3/4 head medium size cabbage, shredded
• 4 c. water
• 1 or 2 cans (15 oz.) kidney beans
• 1 Tbsp. chili powder
• few drops hot pepper sauce (optional)

1. Brown beef.
2. Drain off most of fat.
3. Add chopped onions and celery.
4. Saute all until soft.
5. Add both cans of tomatoes, tomato sauce and paste.
6. Cook a few minutes and add water, cabbage and chili powder.
7. Cook 1 hour and add kidney beans.
8. Cook over low heat for an hour longer.
9. I add about 1 teaspoon baking soda after the beans.
10. It cuts the acidity in tomatoes and makes beans easier to digest without affecting the taste.

ground lean beef, onions, green onions, celery, tomatoes, rotel tomatoes, tomato sauce, tomato paste, cabbage, water, kidney beans, chili powder, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189207 (may not work)