Shoney’s Beef Cabbage Soup

1/2 head medium cabbage shredded/chopped
2 ribs of celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 28 oz. can tomatoes (chop the tomatoes if whole)
4 beef bullion cubes
1/4 tsp. garlic power
1/4 tsp. garlic salt
salt and pepper to taste
Brown ground beef and drain. Add to ground beef remaining ingredients adding 28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.
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