Cabbage Beef Soup

Ingredients

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

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!