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3-Bean Soup

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Submitted by: cassyr

 

This soup combines ground beef, onion and cabbage with canned kidney beans, pinto beans, small red beans, and tomatoes in a beef broth mixture that's cooked slowly.
 

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 (15 ounce) can light kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can small red beans, rinsed and drained
  • 2 cups chopped cabbage
  • 1 (15 ounce) can diced tomatoes (do NOT drain)
  • 5 cups beef broth
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon pepper (or to taste)

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Method

Cook ground beef in large stock pot, stirring often to make sure it is well crumbled over medium heat. Drain. Return beef to pot. Add remaining ingredients. Bring to boil over medium heat. Reduce to low. Cover and cook 2 to 2-1/2 hours or until all vegetables are tender, stirring occasionally.

 

Notes: I use the above mentioned canned beans, but you can substitute almost any variety of canned beans that you want.

 

Number of Servings: 8-10

 

Submitted by: cassyr ()

 

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