Cabbage Beef Soup recipe

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Ingredients

2 tablespoons vegetable oil
1 pound ground beef
½ 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 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

Nutrition Info

210.7 calories
carbohydrate: 20.3 g
cholesterol: 27.6 mg
fat: 8.7 g
fiber: 7.3 g
protein: 14.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1154.2 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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!

Recipe Yield

10 servings

Recipe Note

Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!

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