Beef and cabbage soup

Contributed By: LR


1 pound ground beef
2 cans (15 ounces each) kidney beans, with juices
1 can (13 3/4 ounces) beef broth
1 cup canned crushed tomatoes
2 cups shredded cabbage


1. Brown the ground beef in a 3-quart saucepan over moderately high heat, breaking it up as it browns. Spoon off and discard fat.
2. In small bowl, mash 1/4 cup of the beans with some of the liquid to make a paste; add to the pan. Stir in the beef broth, tomatoes and cabbage. Cover,
bring to a boil over high heat; immediately reduce heat to simmer and cook 30-40 minutes.

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