- 2 lbs ground beef
- 2 cans (28 oz each) stewed tomatoes
- 1 head of cabbage, shredded
- 2 large onions
- 6 ribs of celery, chopped
Cook the ground beef until brown and crumbled; drain. Add the rest of the ingredients, bring to a boil and simmer for about 30 minutes.
This is the kind of soup you can add other leftover vegetables to.