Beefy Cabbage Stew
Prepare to be amazed by the sheer simplicity and swiftness of this incredible soup. It possesses the remarkable ability to comfort and warm you on chilly days. It has become a beloved favorite in my family. Don't hesitate to experiment by substituting ground turkey for the beef—it's a delightful twist! I highly recommend serving it alongside Mexican-style cornbread for a complete culinary experience.
Ingredients
- 1 pound extra-lean ground beef
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can kidney beans
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (14.5 ounce) can Italian-style diced tomatoes
- 1 (15 ounce) can whole kernel corn, drained
- 1 (11.5 ounce) can tomato juice
- 1 ½ cups water
- 1 (16 ounce) package coleslaw mix
- 1 teaspoon Greek-style seasoning
Instructions
- In a large pot over medium heat, cook beef until brown; drain.
- Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
Nutrition
Calories: 283kcalCarbohydrates: 35gProtein: 18gFat: 8gSaturated Fat: 3gCholesterol: 39mgSodium: 813mgPotassium: 594mgSugar: 4gVitamin C: 33mgCalcium: 92mgIron: 4mg
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