Cabbage-Beef Soup

• 1/2 lb. lean ground chuck
• 1/3 c. diced onion
• 1/4 c. diced green pepper
• 1 qt. hot water
• 1 (15 oz.) can tomatoes and liquid
• 1 (15 oz.) can red beans and liquid
• 2 Tbsp. granulated beef consomme
• 1/4 tsp. black pepper
• 1/8 tsp. salt
• 1/2 tsp. sugar
• 3 Tbsp. tomato paste
• 3 Tbsp. Worcestershire
• 1/2 lb. cabbage, hand cut in 1-inch squares

1. Brown ground beef in large saucepan or Dutch oven, breaking it into dime size pieces as it cooks.
2. When meat is brown, place in a colander and drain off all grease.
3. Rinse the saucepan with water. Return meat to pan and add all ingredients except cabbage.
4. Stir to mix well, then add cabbage.
5. Bring to a rolling boil; reduce heat and simmer about 20 minutes.

lean ground chuck, onion, green pepper, water, tomatoes, red beans, beef consomme, black pepper, salt, sugar, tomato paste, worcestershire, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=976590 (may not work)