1 lb lean ground beef
4 ribs celery, coarsely chopped
1 med onion, coarsely chopped
1 med green pepper, coarsely chopped
1 clove garlic, milnced
2 cups water
2 cups reduced-sodium tomato juice
1 (14 1/2 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
2 tsp reduced-sodium beef bouillon granules
2 tsp chili powder
1/2 tsp salt
2 (16 oz) cans kidney beans, rinsed and drained
2 cups coarsely chopped cabbage

in a large saucepan or 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; return to a boil. stir in cabbage. reduce heat; cover and cook 12 minutes longer or until cabbage is tender.

8 servings