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!

tumblr_inline_nickb3PItm1rzpjxy

(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.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s