Cabbage Beef Soup

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 pound ground beef
• ½ large onion, chopped
• 5 cups shredded cabbage
• 2 (16 ounce) cans red kidney beans, drained
• 24 ounces tomato sauce
• 2 cups water
• 4 beef bouillon cubes
• 1 ½ teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper

DIRECTIONS

1. Gather all ingredients.
2. Heat oil in a large stockpot over medium-high heat. Add ground beef and onion; cook and stir until beef is well browned and crumbly and onion is translucent, 5 to 7 minutes. Drain fat.
3. Transfer beef mixture to a slow cooker. Add cabbage, kidney beans, tomato sauce, water, bouillon, cumin, salt, and pepper; stir to combine.
4. Cover and cook on Low for 6 to 8 hours or High for 4 hours, stirring occasionally.