Ingredients
1 pound lean ground beef (90% lean)4 celery ribs, coarsely chopped1 medium onion, coarsely chopped1 medium green pepper, coarsely chopped1 garlic clove, minced2 cups water2 cups reduced-sodium tomato juice1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce2 teaspoons reduced-sodium beef bouillon granules2 teaspoons chili powder1/2 teaspoon salt2 cups chopped cabbage2 cans (16 ounces each) kidney beans, rinsed and drained
Preparation
In a Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in kidney beans and cabbage; return to a boil. Reduce heat; cover and cook 12-15 minutes longer or until cabbage is tender.
