Ingredients
2 lbs ground beef
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped green pepper
1 (6 ounce) can tomato paste
3 medium tomatoes, chopped
2 tablespoons McCormick chili powder
1 teaspoon oregano
1 tablespoon minced parsley
1 (15 ounce) can kidney beans, drained and rinsed
3 beef bouillon cubes
1 head cabbage, chopped
8 -11cups water
salt and pepper
Instructions:
Brown the beef with onion, garlic and green pepper. Use a large soup kettle.
Add tomato paste, tomatoes, Mc Cormick chili powder, oregano, parsley and beans. Salt and pepper to taste. Stir well until everything is combined.
Dissolve bouillon in 1 cup water and add to soup. Then add the chopped cabbage.
Add desired amount of remaining water. (You can keep adding it a little at a time along the way.)
Bring to boil, then reduce heat and simmer for an hour.
From: http://reciperoost.com/2016/12/25/mexican-twist-cabbage-soup/
