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Slow Cooker Spicy Cabbage Beef Soup

Slow Cooker Spicy Cabbage Beef Soup is a hearty American main dish with tender cabbage and vegetables simmered in a deep red-orange tomato broth. Ground beef and warm spices create a rich, thick texture that’s even better after slow-cooking on Low.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef mixture
  • 1.5 lb ground beef Brown and drain before adding to the slow cooker.
  • 1 cabbage Cored and roughly chopped.
  • 3 count carrots Sliced.
  • 3 count celery Sliced.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 28 oz crushed tomatoes From a can (28 oz).
  • 14 oz diced tomatoes From a can (14 oz).
  • 4 cup beef broth Use 4 cups.
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes Adjust to taste.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 green onions For serving.
  • 1 hot sauce For serving.
  • 1 salt To taste.
  • 1 black pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a heated Dutch oven until browned, then drain off excess fat and transfer the beef to the slow cooker.
  2. Once the beef is in the slow cooker, the bottom should be covered with beef and there should be no pooling grease.
Build the soup
  1. Add the cabbage, carrots, celery, onion, garlic, crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, smoked paprika, red pepper flakes, garlic powder, and cumin to the slow cooker, then stir until evenly combined.
  2. Stir well so the vegetables are coated in the spiced tomato broth and no dry spice pockets remain.
Slow cook
  1. Cook on Low for 7–8 hours (or High for 4–5 hours) until the cabbage and vegetables are very tender and the broth looks thickened.
  2. At the end of cooking, vegetables should mash easily when pressed against the side of the slow cooker.
Season and serve
  1. Season the soup with salt and pepper to taste, then stir and let sit for about 5 minutes so flavors settle.
  2. Serve hot with green onions and hot sauce on top, with visible flecks of spice and bright green onion garnish.

Notes

Pro tip: for a thicker texture, keep the slow cooker on Low so the cabbage softens completely and naturally thickens the broth. Refrigerate leftovers in a covered container for up to 4 days; reheat until steaming. Freezing is yes—freeze in portions for up to 3 months and thaw in the fridge. For a lower-fat option, use 90% lean or lean ground beef, and drain well after browning.