Cabbage Beef Soup


2 tbsp. olive oil

1 lb. ground beef

½ large onion, chopped

5 cups chopped cabbage

1 lb. cooked kidney beans or 2 cans, strained

2 cups beef stock

24 oz. tomato sauce

1 ½ tsp. ground cumin

1 tsp. salt

1 tsp. pepper


  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.
  2. Drain fat and transfer to a slow cooker. Add remaining ingredients and stir.
  3. Cook on high setting for 4 hours or low setting for 6-8 hours. Stir occasionally.