• In a dutch-oven, add 1 Tablespoon olive oil and 1 Tablespoon butter and heat to medium until butter has melted. Add the chopped onion and 1 cup celery and begin to cook while you break up the 1 pound ground beef. You can just break it up in the pot or roll it into small, loose meatballs before adding. Cook the onion, celery and beef mixture over medium heat until the beef just starts to cook on the outside.
• Stir in the 30 ounces of undrained kidney beans,3 cups cabbage, 4 cups beef broth, 30 ounces of stewed tomatoes and 1 Tablespoon chili powder, 2 Tablespoons sugar, 2 teaspoons salt and 1 ½ Tablespoons Worcestershire sauce (save the parsley or chives until the end). Stir and bring to a boil. Reduce heat, cover and simmer at least 30 minutes but up to 1 hour, until the cabbage has softened and the broth has thickened.
• Sprinkle individual servings with fresh parsley or chives, if desired.
• Serve immediately or if wanting to freeze the soup, allow the soup to cool and then place in freezer-safe containers or gallon freezer bag.

Cook's Note:

• To reheat from frozen: Thaw in refrigerator overnight. Reheat to slow boil. Serve!