Cabbage Beef Soup

By rrxing

"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!"

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!