Tuesday, March 18, 2008

Cabbage Beef Soup

This a a good one from Family Oven
We did kick it up with some ped pepper flakes.

/2 large onion, chopped
4 beef bouillon cubes
24 ounces tomato sauce
2 tablespoons vegetable oil
1 1/2 teaspoons ground cumin
1 teaspoon salt 1 teaspoon salt
1 pound ground beef
2 (16 ounce) cans red kidney beans, drained
2 cups water 2 cups water
1 teaspoon pepper 1 teaspoon pepper
5 cups chopped cabbage

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.

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