Beef and Cabbage Stew

1 pound ground beef
1/2 cup chopped onion
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) beef broth
1 can (16 ounces) crushed tomatoes
4 cups chopped cabbage
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. In a small bowl, mash 1/4 cup beans with 1/4 cup beef broth.

Add to Dutch oven with remaining beans and broth, tomatoes, cabbage and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender. Makes 6-8 servings.