Cabbage Beef Soup
Ingredients:
-
2 tablespoons vegetable oil
-
1 pound ground beef
-
1/2 large onion, chopped
-
5 cups chopped cabbage
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2 (16 ounce) cans red kidney beans, drained
-
2 cups water
Directions:
- 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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