
Photo Credit
Sam Jones/Quinn Brein
Yield
6 to 8 servings
Category
Course
Credit
Ruth Southwick Willington Baptist Church, Willington, Connec
Ingredients
2 stalks celery, chopped
2 onions, chopped
1 head green cabbage, shredded
1 green bell pepper, chopped
1 can (16 ounces) tomatoes, with liquid, chopped
3 bouillon cubes
2 teaspoons dried oregano
1 teaspoon celery seeds
1 teaspoon dried basil
1/2 teaspoon garlic powder
salt and freshly ground black pepper, to taste
2 cups diced cooked turkey or beef
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