Cabbage Beef Soup

• servings: 10 servings
• active time: 10 minutes
• total time: 4 hours 15 minutes

Ingredients

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

Directions

Gather all ingredients.

Heat oil in a large stockpot over medium-high heat. Add ground beef and onion; cook and stir until beef is well browned and crumbly and onion is translucent, 5 to 7 minutes. Drain fat.

Transfer beef mixture to a slow cooker. Add cabbage, kidney beans, tomato sauce, water, bouillon, cumin, salt, and pepper; stir to combine.

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

Nutrition

• Calories: 211 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 28 mg
• Sodium: 1154 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 7 g
• Total Sugars: 4 g
• Protein: 14 g