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Beef Vegetable Soup

1 lb. ground beef
2 med. stalks celery, sliced
1 lg. onion, chopped
1 (16 oz.) can whole tomatoes
1 (16 oz.) can diced beets
1 (16 oz.) can diced carrots
1 tbsp. instant beef bouillon
2 tsp. parsley flakes
1 tsp. salt
1/2 tsp. nutmeg
1 can beer
2 c. shredded cabbage


Cook and stir beef, celery and onion in 4 quart Dutch oven until beef is light brown; drain. Stir in tomatoes, beets (both with liquid) drained carrots, bouillon, parsley, salt and nutmeg, break up tomatoes with fork. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Stir in beer and cabbage. Heat to boiling; reduce heat. Cover and simmer until cabbage is crisp-tender, about 5 minutes.


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