Cabbage Buffalo Soup

I was introduced to this soup for the first time just last weekend and I LOVED LOVED LOVED it. This soup really hits the spot and leaves the best aftertaste in your mouth. Give it a shot and see!

Ingredients for ten servings:
2 Tbsp Extra virgin olive oil
1 lb Buffalo meat
1/2 large onion, chopped
5 cups chopped cabbage
2 16oz cans of red kidney beans, drained
2 cups Organic beef broth
2 heirloom tomatoes mixed w/sugar and basil
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp pepper

Heat oil in a large stockpot over medium high heat. Add buffalo meat and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato (already mixed w/sugar and basil), cumin, salt, and pepper. Stir and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

Goes GREAT with a Glass of Merlot to drink :)

-Tom
HUGE Lover of food!
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