cabbage beef soup

 
This soup tastes like Pennsylvania. I'm not sure exactly what that means. Maybe it's this- it reminds me of country living but has something a little unexpected and special to it, sort of like the town where I live. Hershey, PA. Be sure to dip some bread into it. Mmmm...one of my favorites.

cabbage beef soup (allrecipes.com)
2 tablespoons vegetable oil
1 pound ground beef
1/2 large onion, chopped (I used half a bag of cole slaw mix)
5 cups chopped cabbage
2 (16 ounce cans) red kidney beans, drained
2 cups water
24 ounces tomato sauce
4 beef bouillon cubes
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt and pepper. Stir to dissolve bouillon, and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!