Beef and Cabbage Soup
Simple, filling, affordable, and delicious... This beef and cabbage soup scores high in all categories
Equipment
- Large Stock Pot
Ingredients
- 1 lb Ground Beef
- 1 Med White Onion (Chopped)
- 28 Oz Canned Whole Tomatoes (Drained and Chopped)
- 48 Oz Beef Broth
- 15.5 Oz Canned Kidney Beans (Drained)
- 1/2 Head Cabbage (Chopped)
- 2 Tbsp Tomato Paste
- 1 Tbsp Apple Cider Vinegar
- 1/2 tsp Chipotle Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Paprika
- Salt and Pepper (To Taste)
Instructions
- Prepare all of your ingredients: Chop the half of a cabbage head into 1 inch squares, be sure to remove the stalk portion from the center of the head. Drain your beans and tomatoes. Place the tomatoes on a cutting board and chop, be sure to keep the juices. Chop your onion.
- In a large Stock Pot, brown the ground beef and onions together. Once browned, drain any excess grease that may accumulated.
- Add the: Beef Broth, Beans, Tomatoes, Tomato Juices, Tomato Paste, Apple Cider Vinegar, Cumin, Paprika, and Ground Chipotle. Then bring to a simmer.
- Add the Cabbage and mix. Turn your burner to low or simmer, stir occasionally, and allow the soup to simmer for 45 minutes to an hour, until the cabbage has softened.
- Serve it warm with Optional Cheddar or Parmesan Cheese and Hearty Bread.