Tangy Beef And Cabbage Soup

How to make Tangy Beef And Cabbage Soup

1 pound ground beef

1 large onion, chopped

2 to 3 stalks celery, chopped (Optional)

1 large green or red bell pepper, chopped

1 (14.5 ounce) can kidney beans, drained and rinsed

1/2 head cabbage, chopped

2 (14.5 ounce) cans beef broth

1 (14.5 ounce) can diced tomatoes

¼ cup red wine vinegar

1 teaspoon salt

1/2 teaspoon black pepper (or more to taste)

2 teaspoons chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Cook the ground beef in a skillet on top of the stove and drain.

Add ground beef, onion, celery, green pepper, kidney beans and cabbage to the crock pot.

In a bowl whisk together the beef broth, vinegar, tomatoes, salt, pepper, chili powder, cumin and garlic powder.

Pour over the crock pot ingredients.

Cook on low for 6 to 7 hours or high for 4 hours.

This could be made in a stew pot on top of the stove, too.

Makes 3 quart crock pot full or 8 to 10 servings.

Top with shredded cheddar cheese and a dollop of sour cream if desired.

YIELDS: 8 | SERVING SIZE: 1

Yes, you can substitute ground turkey or chicken for the ground beef if you prefer a leaner option.

Just be sure to cook it thoroughly and drain any excess fat.

Celery is listed as an optional ingredient, so you can omit it if you don’t have it on hand or if you’re not a fan of celery.

The soup will still be flavorful without it.

Yes, you can use other types of beans, such as black beans, pinto beans, or cannellini beans, in place of kidney beans based on your preference.

If you don’t have red wine vinegar, you can substitute white wine vinegar or apple cider vinegar.

It will provide a slightly different flavor but should work well in the recipe.

You can adjust the spiciness of the soup by increasing or decreasing the amount of chili powder and black pepper.

Start with the amounts listed in the recipe and add more if you prefer it spicier or reduce if you want it milder.