Village Restaurant Cabbage Patch Soup

1 pound ground beef
1 can (16 ounces) chili with beans
1 can (about 14 1/2 ounces) diced tomatoes, undrained
1 large onion, coarsely chopped
2 large carrots, sliced
1/2 bunch celery, diced
1 head green cabbage, chopped
1 tablespoon chili powder
1 tablespoon paste-style beef base or about 8 teaspoons instant beef bouillon
1 tablespoon seasoned salt
1 teaspoon pepper
2 quarts water
Salt to taste

In large soup pot or kettle, combine beef, chili, tomatoes, onion, carrots, celery, cabbage, chili powder, beef base or bouillon, seasoned salt and pepper; saute until vegetables are soft, about 5 minutes. Add water, bring to boil, reduce heat and simmer 1 hour, stirring occasionally. Season with salt and ladle into bowls. Makes about 1 gallon.

If using a Crockpot: Crumble beef into crockpot; add all ingredients up to the water. Stir gently but thoroughly to combine, then stir in water. Cover and cook on low 8 hours.