Cabbage Patch Soup

I saw this Cabbage Patch Soup while visiting blogs the other day and it really sounded good! It's very hearty and I love the kidney beans in it. I get a feeling this is one of those soups that gets even better the next day:@)

 This recipe can easily be cut in half, you can freeze the extra tomatoes if you don't have a use for them right away.

Cabbage Patch Soup-adapted from Living With Thanksgiving

2 lbs ground beef or turkey

1 large yellow onion, diced

4 stalks celery, sliced
1 big garlic clove, minced-my suggestion

3/4 large head of cabbage, chopped

2 (15 oz) cans kidney beans, drained and rinsed

1 large can diced tomatoes

2 Tblsp chili powder
Better Than Bouillon to taste if needed-maybe 1-2 tsp

S&P to taste

1. Brown meat in large soup pot, drain fat if needed. 
2. Add onion and celery. Saute for a few minutes then add the cabbage. 
3. Add water to cover (I made a half batch and added 2 1/2 C) and everything else.
4. Bring to boil, reduce heat and simmer for 45 minutes.
5. Can be frozen.

Eat well and have a happy day:@)