Beef and Cabbage Soup

Ingredients List

• 2 tablespoons vegetable oil

• 1 pound ground beef

• ½ large onion, chopped

• 5 cups shredded cabbage

• 2 (16 ounce) cans red kidney beans, drained

• 24 ounces tomato sauce

• 2 cups water

• 4 beef bouillon cubes

• 1 ½ teaspoons ground cumin

• 1 teaspoon salt

• 1 teaspoon pepper

Instructions

Collect all the ingredients you'll need.

In a large stockpot, heat oil over medium-high heat. Add the ground beef and chopped onion. Cook, stirring frequently, until the beef is fully browned and crumbled and the onion is soft and translucent, about 5 to 7 minutes. Drain the excess fat.

Transfer the beef mixture to a slow cooker. Add the cabbage, kidney beans, tomato sauce, water, bouillon, cumin, salt, and pepper. Stir everything together.

Cover and cook on Low for 6 to 8 hours or on High for 4 hours, stirring occasionally.

Nutritional Information (per serving)