Cabbage Beef Soup my husband and I both loved this soup. I only used two cans of tomato sauce and substituted the third can with a can of diced tomatoes. 

Ingredients

2 tablespoons vegetable oil

1 pound ground beef

1/2 large onion, chopped

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

Preparation of Cabbage Beef Soup

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.