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Beef & Cabbage Soup

Sunday, October 23, 2016


My husband has dinner duty every once in awhile and I love not having to come up with dinner. I get burned out more often than I care to admit trying to feed everyone day in and day out and keep it interesting. So when he offers to make dinner, I happily agree.  He is a great cook in his own right, and this soup was awesome. Homey and satisfying on a cold autumn  night.

Beef & Cabbage Soup
1 pound ground beef
1/2 large onion, chopped
5 cups chopped cabbage
1 (16 ounce) can cannelini beans,
drained
3 cups water
1 can rotel tomatoes, undrained
4 beef bouillon cubes
1 1/2 teaspoons ground cumin
1 tsp garlic powder
1 teaspoon salt
1 teaspoon pepper



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, cannelini beans, water, tomatoes, beef bouillon, cumin,garlic, salt, and pepper. Stir to dissolve bouillon, and cover.

Simmer over medium high heat for about an hour and a half. Stir occasionally.

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