Ingredients

• 5 lbs lean ground chuck, browned and drained
• 1 bay leaf
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons coarse ground black pepper
• 1/2 teaspoon salt (I sometimes will add a few beef bouillion cubes to this soup, but then I cut the salt out altogether)
• 1 (14 1/2 ounce) can dark red kidney beans, simmered til the beans crack open
• 1 tablespoon garlic-flavored olive oil
• 1 1/2 cups sliced carrots
• 1 cup chopped onion
• 1 cup chopped celery
• 5 cups water
• 2 cups potatoes, peeled and cubed,3/4 to 1 inch pieces
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons coarse ground black pepper
• 1 1/2 tablespoons italian seasoning
• 1/4 cup sweet basil
• 1 teaspoon salt
• 2 cups shredded cabbage (1 inch wide shreds)
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (14 1/2 ounce) can cut green beans, drained
• 1 (16 ounce) jar ragu spaghetti sauce ("Chunky Gardenstyle, Tomato, Garlic, & Onion")
• 3 (14 1/2 ounce) cans red gold stewed tomatoes
• grated parmesan cheese (, Optional)
• 1/2 cup chopped green bell pepper