Elaine Walker, Soup

Cabbage Beef Soup

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 chicken broth
8 ounces tomato sauce
16 ounces diced tomatoes
1/2 teaspoon ground cumin (or chili powder)
2 heaping tablespoons Splenda brown sugar (for Mom & Dad)

Heat oil in a large skillet 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, chicken broth, tomato sauce, tomatoes, and cumin.

Cook on low setting for 6 to 8 hours.

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