Cabbage Patch Soup
|Lean ground beef||1 Pound|
|Onion||1 Medium, thinly sliced|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 Pound (1 Can)|
|Water||2 Cup (32 tbs)|
|Canned red kidney beans||1 Pound (1 Can)|
|Chili powder||1 Teaspoon|
|Finely shredded green cabbage||2 Cup (32 tbs)|
Melt butter in a 10- to 12-inch frying pan or a 5- to 6-quart pan over medium heat.
Add beef; cook, stirring, until browned and crumbly.
Add onion and celery and stir often for about 5 minutes.
Stir in tomatoes (break up with a spoon) and their liquid, water, beans, chili powder, and pepper.
Bring to a boil; add cabbage, reduce heat, cover, and simmer until cabbage is tender, about 5 minutes.
Season to taste with salt.