Cabbage Beef Soup

Serving Size : 10

2 tablespoons vegetable oil
1 pound ground beef
1/2 large chopped onion
5 cups chopped cabbage
2 (16 oz) 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.

Calories: 215; Fat: 8.8g; Cholesterol: 28mg; Sodium: 1321mg; Carbs: 21.4g;
Dietary Fiber: 7.6g; Protein: 13.9g.

Source:
"Allrecipes"

Per Serving (excluding unknown items): 192 Calories; 15g Fat (69.7%
calories from fat); 9g Protein; 6g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 902mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Vegetable; 2 1/2 Fat.

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