Wintertime Beef Soup

1 pound lean ground beef
4 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 garlic clove, minced
2 cups water
2 cups reduced-sodium tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 teaspoons reduced-sodium beef bouillon granules
2 teaspoons chili powder
1/2 teaspoon salt
2 cans (16 ounces each) 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. Makes 8 servings.