1. Browning ground chuck and seasonings in a medium-large frying pan, drain and set aside. 2. Simmer the kidney beans in a small sauce pan (The beans will crack open in about 20 minutes). 3. Chop, then saute the fresh vegetables in the olive oil, using a large stew pot, covered (about an 8 qt pot would be perfect). 4. When the onions and celery are somewhat clear, add the water, potatoes, and seasonings to the stew pot. 5. Cook on high heat til it comes to a boil, then turn the heat down to medium, cover and slowly boil for 8 minutes, or until the carrots are done. 6. Add the cabbage and let it cook, covered, for another 5-8 minutes, or until the potatoes seem to be half-cooked. 7. Add the ground chuck, kidney beans, and the remaining ingredients, bring to bubbling, then simmer for 10-15 minutes more, or until potatoes are done. 8. Don't allow the potatoes to cook too much or they will just fall apart. 9. Serve steaming hot with crackers& crusty buttered bread. 10. Sprinkle some parmesean cheese ontop, if you want. 11. For all you vegetarians, simply omit the ground chuck, cut down 1- 1/2 cups of water and I think it would taste great! 12. I hope you all enjoy my soup! ---------------------------------------------------------------------------
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