Cabbage Patch Soup

• 1 c. chopped onion
• 2 cloves garlic
• 1 c. chopped green pepper
• 1 tsp. oregano
• 1 1/2 to 2 Tbsp. chili powder
• 2 lb. lean ground beef
• 1 (6 oz.) can tomato paste
• 3 beef bouillon cubes
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 (16 oz.) can stewed tomatoes
• 1/2 head red cabbage, chopped
• 1/2 head white cabbage, chopped
• Cheddar cheese (optional)

1. Saute onion, garlic, green pepper, oregano, chili powder and beef together.
2. Drain fat, if any.
3. Then add 7 to 8 cups water, depending on desired thickness.
4. Add remaining ingredients, except cheese.
5. Bring mixture to a boil and simmer for 1 hour.
6. Can top with Cheddar cheese, grated.
7. Serve with cornbread.

onion, garlic, green pepper, oregano, chili powder, lean ground beef, tomato paste, kidney beans, tomatoes, red cabbage, white cabbage, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057 (may not work)