Slow Cooker Cabbage Beef Soup Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 pound ground beef
• 0.5 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
• 1.5 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Prepare all the necessary ingredients for the soup.
2. In a large stockpot, heat oil over medium-high heat. Add ground beef and onion; cook, stirring frequently, until the beef is thoroughly browned and the onion becomes translucent, approximately 5 to 7 minutes. Drain off any excess fat.
3. Transfer the browned beef mixture into a slow cooker. Add the shredded cabbage, kidney beans, tomato sauce, water, bouillon cube, cumin, salt, and pepper. Stir well to ensure all ingredients are combined.
4. Cover the slow cooker and cook on Low heat for 6 to 8 hours, or on High heat for 4 hours, stirring occasionally to prevent sticking.

Nutrition

• Calories: 211 kcal
• Fat Content: 9 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 1154 mg
• Protein Content: 14 g
• Cholesterol Content: 28 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g