INGREDIENTS:

• 1 lb lean ground beef
• 1 med green bell pepper
• 1 med onion, chopped
• 2 stalks celery, sliced
• 2 (15 oz) cans dark red kidney beans, drained & rinsed
• 1 (28 oz) can crushed tomatoes
• 1/2 head cabbage, shredded
• 2 cups beef broth
• 2 cups water
• 1 Tbsp Worcestershire sauce
• 2 cubes beef bouillon (I don’t use)
• salt to taste

DIRECTIONS:

1. Crumble ground beef into a large soup pot; cook & stir over medium high heat until browned & crumbly, about 5 minutes.
2. Increase heat to high. Add kidney beans, tomatoes, cabbage, beef broth, water, Worchestshire sauce, bouillon & garlic; stir to combine. Bring to a boil, reduce heat & simmer for 30 minutes.
3. Ladel soup into bowls and season with salt.

*I top or stir in Mozzarella cheese.