Cabbage soup

Garden Fresh Tomato Soup, 6 cups
Rice, Long Grain & Wild, Ready Rice Pouch (Uncle Ben's), 2 cup
85% lean ground beef (raw), 2 pounds
Cabbage, fresh, 24 cup, chopped (about 2 small heads)
red pack petite diced tomatoes, 3.5 cup (1 can 28 oz.)
Walmart-Pictsweet Frozen Chopped Onion, (1 bag 12oz.)
beef boullion cube, 9 cubes
tap water 9 cups
Black Pepper (Ground), 3 tsp

The tomato soup is my own and is on this site also, you could use tomato juice in place of soup I think.

Mix ground beef with water and boil until no longer pink, drain and rinse and drain again, set aside. Chop cabbage into bite size pieces and put in large pot, add all ingreadients. Bring to a boil turn heat to medium low and simmer about two hours stiring about every twenty minutes. This is very spicey, if you want milder add less pepper.

Serving Size: Makes 14 2-cup servings