The Soup Diva

• 1 lb ground beef
• 2 cans tomato sauce
• 1 can diced tomatoes and green chilies
• 1 can pinto or black beans
• 2 cups frozen whole-kernel corn
• ½ head cabbage, cut into bite-size pieces
• 1 cup water
• 2 tbsp dried minced onion
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp oregano
• 2 slices jarred jalapenos, diced fine (optional)

Brown ground beef; do not drain. Put all ingredients in large slow cooker and cook on high until cabbage is done (4-5 hours) then switch to low or warm. Delicious served with corn muffins or Mexican cornbread!

(Note: This recipe came about when trying something new with my Fiesta Soup by adding cabbage; the results were so delicious, I decided it deserved its own separate entry! I imagine this would be great with some avocado slices on top, but I didn’t have any at the time.)