cabbage beef soup

cabbage beef soup
  • 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



  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!

03/07/2017
cabbage beef soup, Cabbage Soup recipe PT10M PT2H 6 435 calories
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