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Kathy's Cabbage Soup

"This is a nutritious and hearty soup; it feeds a crowd, smells and tastes brilliant on a chilly day, makes exceptional leftovers, and freezes properly. The components are smooth to keep reachable, and it is quite short to throw together. It even tastes higher tomorrow! Serve with crusty bread or cheddar biscuits."

Ingredients :

• 2 kilos floor pork
• 1 large yellow onion, peeled and chopped
• four (14 ounce) cans red meat broth
• 1 small head inexperienced cabbage, cored and chopped
• 1/2 bunch celery, chopped
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can diced tomatoes
• 3 tablespoons ground cumin
• salt and ground black pepper to taste
• water, as wished

Instructions :

Prep : 15M	Cook : 16M	Ready in : 50M

• Heat a big skillet over medium-high warmness. Cook and stir beef and onion within the warm skillet until browned and crumbly, five to 7 mins; drain and discard grease. Transfer pork and onion to an eight-quart stock pot.
• Pour beef broth into the pot. Stir cabbage, celery, kidney beans, pinto beans, garbanzo beans, diced tomatoes, cumin, salt, and pepper into the broth. Add water as had to assure elements are completely submerged in liquid. Bring the combination to a boil, reduce warmness to medium-low, and cook at a simmer until the cabbage wilts and the celery is smooth, approximately 30 minutes.

Notes :

• Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it flippantly, and make clean-up simpler.

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