Cabbage Beef Soup

2 lb lean or ground round
1 green pepper, chopped
3 sm onions, chopped
3 can diced tomatoes
2 tsp dried parsley
1/2 tsp Cayenne
Black pepper to taste
1 tsp garlic powder
2 tsp cumin
1 can red beans
2 can tomato sauce (8 ounces each)
2 tbsp sugar
4 tsp beef bouillon granules
Worcestershire to taste
1/2 head cabbage, chopped
8 oz water

Boil beef in water to cover, crumbling the meat as it cooks. Drain and throw away water. Briefly brown beef in skillet along with onions and green pepper. Add remaining ingredients except cabbage. Add about one half of the cabbage and cook for at least 45 minutes. Add remaining cabbage and cook 15 to 20 minutes longer.
This tastes better the second day. I drain the beef to get rid of the fat but you could just follow the directions from the browning stage. I like some of the cabbage a little crispy so that is why I add some later. This is a very flexable recipe and can have corn or string beans and probably many other vegetables added. It also freezes well.