Beef and Red Cabbage Soup

A hearty red cabbage soup that I came up with to use up some leftovers.



Step: 1

Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Step: 2

Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.

Step: 3

Reduce heat, cover, and simmer for 2 hours.


Per Serving: 279 calories; protein 19.5g; carbohydrates 22.7g; fat 12.9g; cholesterol 46.4mg; sodium 1749.9mg.

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