Country Bean, Beef And Cabbage Soup

• 1 lb ground beef, lean
• 2 cans beef broth
• 1 (14 1/2 ounce) can Italian stewed tomatoes, undrained
• 1 cup onion, chopped
• 4 cups cabbage, shredded fine
• 1 (15 ounce) can red kidney beans, drained
• 1 teaspoon thyme
• 1/8 teaspoon black pepper
• 1 bay leaf

1. Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
2. Cook beef over medium heat until it's crumbly and no longer pink.
3. Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
4. Bring to a boil over high heat; cover and simmer for about 15 minutes.
5. Add cabbage and beans, turn heat up to high and bring to a boil.
6. Cover and simmer on low heat for 20 minutes.
7. Remove bay leaf and serve.

ground beef, beef broth, italian stewed tomatoes, onion, cabbage, red kidney beans, thyme, black pepper, bay leaf

Taken from www.food.com/recipe/country-bean-beef-and-cabbage-soup-94398 (may not work)