1 lb. ground beef (I prefer ground chuck)
1 medium sweet onion, diced
1 green bell pepper, diced
1 cup celery, sliced
2 tsps. salt
1 tsp. black pepper
1 tsp. chili powder
1 Tbs. sugar
2 (15 oz.) cans kidney beans, drained
1 (28 oz.) can crushed tomatoes
4 cups tomato juice or V-8 juice
4 cups cabbage, shredded
Saute beef, onion, bell pepper, and celery in a soup pot or Dutch oven until beef is browned and vegetables are soft, stirring so the meat doesn't stick. Drain any excess grease and return to pot.
Add all of the rest of the ingredients and bring to a boil. Stir well and turn the heat down to simmer. Cover and cook for 20 to 30 minutes or until the cabbage is tender.