Cabbage Beef Soup - cooking recipe

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
Preparation
    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.
    Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

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