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Red Bean and Cabbage Soup
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Description
Flavorful soup with a Mexican flair. A local chef shared the basic recipe with me several years ago and it has become one of my all-time favorite soup recipes.
Ingredients
- 1 pound Ground Beef
- 1 head Cabbage, Cored, Then Chopped
- 2 cups Water
- 2 whole Green Bell Peppers, Cored, Seeds Removed, Then Chopped
- 1 whole Onion, Chopped
- 2 cans (15 Oz. Size) Red Beans Or Kidney Beans
- 2 cans (14 Oz. Size) Diced Tomatoes
- ½ cups Sugar
- 4 cubes Beef Bouillon
- 1 package 1.25 Oz Taco Seasoning Mix
Preparation
Brown the ground beef in a skillet over medium heat. Once it’s browned, drain off the grease. Place ground beef and all remaining ingredients into a large soup pot and simmer for about one-half hour, or until cabbage is tender. Make sure to stir occasionally to prevent sticking. Add additional water (or 15 ounce cans of beef broth) as needed until the soup is your desired thickness. If you prefer it spicy you can add hot peppers to taste.
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