Beef and Red Cabbage Soup
A hearty red cabbage soup that I came up with to use up some ground beef and vegetables. Cumin adds a warm, smoky flavor to this soup.
ground beef
1
pound
diced red onion
1
cup
chopped carrot
1
cup
garlic, minced
2
cloves
coarsely chopped red cabbage
4
cups
beef broth
4
cups
water
2
cups
pinto beans, rinsed and drained
1
(15 ounce) can
tomato paste
1
(6 ounce) can
salt
2
teaspoons
ground cumin
1
teaspoon
ground black pepper
1
teaspoon
 Heat a large soup pot over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  Add onion and carrot to the pot; sauté until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 2 hours.
