Cabbage Beef Soup

Ingredients (7 quarts)

• 2 lbs ground beef
• 1 lg onion, diced
• 2 cloves garlic, minced
• 6 cups cabbage, shredded
• 1 cup celery, chopped
• 1 cup green bell pepper, chopped
• 2 cans (16-oz) light kidney beans
• 2 qts tomatoes
• 2½ qts beef broth
• 2 Tbs Garlic Powder
• 20 turns fresh ground pepper
• 2 tsp Sea Salt
• 1 Tbs dried parsley
• 2 Tbs dried basil
• 1 Tbs oregano
• 1 tsp Dry Celery

Directions

1. Chop and dice all vegetable and set aside.
2. Gather all dry ingredients and set aside.
3. Brown ground beef in a pan until no longer pink. Set aside 3 tablespoons of grease for sauteing onions and garlic.
4. In large stock pot, pour in 3 tablespoons of grease and toss in diced onions and garlic sauté until tender.
5. Add in cooked ground beef, cabbage, celery, green peppers, kidney beans, tomatoes with juice, and beef broth - mix well.
6. Stir in garlic powder, pepper corns, sea salt, parsley, basil, oregano, and celery.
7. Bring to a boil, cover and simmer for 20 minutes.
8. Fill jars about half-full with solid ingredients and then fill remainder of jar with juice leaving a 1" head-space.
9. Wipe, lid and ring.
10. Process at 10 lbs for 90 minutes.