Cabbage Soup

• 1 lb. lean ground beef
• salt and pepper to taste
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 carrot, sliced thin
• 2 cubes beef bouillon
• 1 Tbsp. Worcestershire sauce
• 1 green pepper
• 1 (16 oz.) can kidney beans
• 1/2 head cabbage (small), chopped
• 1 (29 oz.) can diced tomatoes
• 1 (10 3/4 oz.) can tomato soup
• 1 (29 oz.) can tomato juice

1. Brown ground beef with salt and pepper in skillet.
2. Stir until crumbly; drain.
3. Add onion, celery, carrot, green pepper, kidney beans, cabbage, diced tomatoes, tomato soup and tomato juice.
4. Mix well and bring to boil.
5. Add beef cubes.
6. Reduce heat. Simmer for 30 minutes.

lean ground beef, salt, onion, stalks celery, carrot, beef bouillon, worcestershire sauce, green pepper, kidney beans, cabbage, tomatoes, tomato soup, tomato juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97414 (may not work)