Baby, it's cold outside! Warm up your family tonight with this hearty soup.
1 pound lean ground beef
4 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cups water
2 cups tomato juice (reduced-sodium)
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 tsp beef bouillon granules (reduced-sodium)
2 tsp chili powder
1/2 tsp salt
2 cans (16 oz each) kidney beans, rinsed and drained
2 cups chopped cabbage
In a 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.
Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 minutes or until cabbage is tender.
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