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Cabbage Beef Soup

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"Slow-cooker soup with ground beef, cabbage, kidney beans, and tomatoes. Great for a crowd, or to be enjoyed again as leftovers. Makes a lot!"

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound ground beef
  • 1/2 large onion, chopped
  • 5 cups chopped cabbage
  • 2 (16 ounce) cans red kidney beans,
  • drained 2 cups water
  • 24 ounces tomato sauce
  • 4 beef bouillon cubes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper

Details

Preparation time 20mins
Adapted from recipegreat.com

Preparation

Step 1

1. Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
2. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

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