Cabbage Beef Soup ​

Servings: 5

Ingredients

	1 tablespoon vegetable oil
	1/2 pound ground beef
	2 1/2 cups chopped cabbage
	1 (16-ounce) can red kidney beans, drained
	1/4 large onion, chopped
	1 cup water
	3/4 pound tomato sauce
	2 beef bouillon cubes
	3/4 teaspoon ground cumin
	1/2 teaspoon salt
	1/2 teaspoon pepper

Directions

Step 1 Heat oil in a sizable stockpot over medium-high temperature. 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.

Step 2 Cook on high setting for 4 hours, or on low setting for six to eight 8 hours. Stir occasionally. Enjoy!