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