Beef and tomatoes go nicely with cabbage, onion and celery in this country soup recipe!
- 2 pounds ground beef
- 2 (28 ounce) cans stewed tomatoes
- 1 medium head cabbage, shredded
- 2 large onions, chopped
- 6 celery ribs, chopped
- salt and pepper to taste
In a large saucepan or Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, cabbage, onions and celery; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Add salt and pepper.