Cabbage and Blackeyed Pea Soup

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 (16 ounce package Black-eyed peas, frozen
  • 3 cups Cabbage, small
  • 5 cloves Garlic
  • 2 tsp Garlic powder
  • 1 Green bell pepper
  • 1 Onion
  • 2 tsp Onion powder
  • 1 tbsp Oregano
  • 1 (28 ounce can Tomatoes
  • 1 (10 ounce can Tomatoes with green chilies

• Canned Goods

  • 1 (32 ounces carton Chicken broth

• Condiments

  • 1 (15 ounce can Tomato sauce

• Baking & Spices

  • 2 tbsp Chili powder
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin

• Liquids

  • 1 cup Water

Found on maebells.com

Description

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 5 cloves garlic, finely chopped
• 3 cups cabbage, chopped small
• 2 tablespoons chili powder
• 1 tablespoon oregano
• 1 tablespoon cumin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 ounce) can of tomatoes with green chilies, undrained
• 1 (16 ounce) package of frozen black eyed peas
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (32 ounces) carton chicken broth
• 1 cup of water

Directions

• Heat a large pot to medium high. Brown ground beef and drain off any fat.
• Add the chopped onion, bell pepper, and garlic and cook for 2 minutes or until softened.
• Add spices, stir well.
• Add in the remaining ingredients (do not drain any of the cans) and stir well.
• Bring mixture to a slight simmer, then reduce to medium low, cover, and let cook for at least one hour or up to 90 minutes.
• Slow Cooker Version:
• Follow steps 1-3 add ingredients to a large slow cooker and cook on high for 3-4 hours or on low for 8 hours.