Portuguese Cabbage Soup - cooking recipe

Ingredients

1 lb. lean ground beef
4 or 5 cloves garlic
1/4 tsp. pepper
2 celery stalks, chopped
1 can kidney beans (undrained)
1/2 medium head cabbage, chopped
1 (28 oz.) can tomatoes, chopped and liquid reserved or 4 large tomatoes, chopped
3 1/2 c. water
4 beef bouillon cubes
chopped fresh parsley to taste
diced carrots (about 2 medium to add color, if desired)

Preparation

In Dutch oven, brown beef with garlic, pepper and celery.
Add remaining ingredients except parsley; bring to a boil.
Reduce heat and simmer, covered, for 1 hour.
Garnish with parsley. Makes about 3 quarts.
Soup can be frozen.