Vegetable Beef Skillet Soup

• 3/4 lbs lean ground beef
• 2c. corsely chopped cabbage
• 1c. Chopped green pepper
• 2c. Water
• 1-14oz can stewed tomatoes
• 1c. Frozen mixed vetegetables
• 1/3c. Ketchup
• 1Tbs beef bullion
• 2tsp Worcestershire sauce
• 2tsp balsamic vinegar
• 1/8tsp red pepper flakes (use more if desired)
• 1/4c. Chopped fresh parsley
• Optional
• 1 habanero pepper diced (seeds removed)
• 1-14oz can kidney beans

1. -Brown beef in a non stick skillet
2. -once meat is browned add to crock pot
3. -add all remaining ingredients to crock pot
4. -cover and cook on low for 5+ hours (until desired tenderness)
5. - serve with bread

lean ground beef, cabbage, green pepper, water, tomatoes, vetegetables, ketchup, beef bullion, worcestershire sauce, balsamic vinegar, red pepper, parsley, pepper, kidney beans

Taken from www.epicurious.com/recipes/member/views/vegetable-beef-skillet-soup-50156152 (may not work)