Very yummy soup that has always been a hit! Main ingredients include minced beef, cabbage, kidney beans and onion.

Serves: 10 


  • 2 tablespoons vegetable oil
  • 450g minced beef
  • 1/2 large onion, chopped
  • 350g chopped cabbage
  • 2 (400g) tins red kidney beans, drained
  • 500ml water
  • 1 (700g) jar passata
  • 4 beef stock cubes
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Heat oil in a large stockpot over medium high heat. Add mince 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, passata, stock cubes, cumin, salt and pepper. Stir to dissolve stock cubes, and cover.
  2. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!