1 pound ground beef, lean
1/4 teaspoon garlic powder
2 celery stalks, chopped
1/2 medium head cabbage, chopped
1/2 teaspoon garlic salt
1 (16-ounce) can undrained kidney beans
4 beef bouillon cubes
1 (28-ounce) can tomatoes, chopped
28 ounces water
Brown ground beef and drain. Add garlic powder, celery, cabbage, garlic salt, beans, bouillon cubes, tomatoes and the water.
Bring to a boil.
Reduce heat and let simmer, covered, until done.
Note: I usually double this recipe for leftovers to freeze.