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Slow Cooker Spicy Cabbage Beef Soup

Slow Cooker Spicy Cabbage Beef Soup is made in a crockpot with browned ground beef, crushed and diced tomatoes, and tender shredded cabbage. Cook on Low for 7–8 hours until vegetables are very tender and the broth turns deeply spiced and thick.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and soup base
  • 1.5 lb ground beef Brown and drain before adding to the slow cooker.
  • 1 cabbage Cored and roughly chopped.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 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 and pepper To taste.

Equipment

  • 1 slow cooker

Method
 

Brown and load the slow cooker
  1. Brown the ground beef in a hot pan, then drain off excess fat and add the browned beef to the slow cooker.
  2. Add 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 to combine and evenly distribute the spices.
Slow cook until tender
  1. Cook on Low for 7–8 hours, or High for 4–5 hours, until cabbage and the vegetables are very tender; keep the lid on for the best heat retention (visual cue: vegetables look soft and yielding).
Season and serve
  1. Season with salt and pepper to taste; the soup should be thick and deeply flavored after simmering down (visual cue: the broth coats a spoon).
  2. Serve hot with green onions and hot sauce over the top (visual cue: green flecks and a glossy hot sauce finish).

Notes

For a smoother texture, chop the cabbage a bit smaller so it breaks down more during the long Low cook; store leftovers in the fridge up to 4 days in an airtight container, and reheat until steaming. Freezing is yes—freeze in portions up to 3 months and thaw in the fridge overnight. For a lower-sodium option, use reduced-sodium beef broth and Worcestershire sauce, then taste and adjust salt at the end.