Mexican Veggie Soup

  • 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.)


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