This slow cooker soup is satisfying and flavorful. Serve the soup with a salad and biscuits or cornbread.
Ingredients:
- 3 cups chopped cabbage
- 1 large onion, chopped
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 1/2 (12 ounces) cups tomato juice or V-8, low sodium if desired
- 1(10-3/4 oz) can condensed tomato soup
- 1 can (approx. 15 ounces) kidney beans, rinsed and drained
- 2 teaspoons chili powder
- salt and pepper, to taste
Preparation:
In a slow cooker, combine cabbage, onion, tomato juice and tomato soup.
Add kidney beans and chili powder. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Taste and season; mix well before serving.
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