This hearty slow cooker cabbage soup is packed with lean ground beef, tender cabbage, carrots, celery, and tomatoes in a rich, savory broth. It’s a comforting, filling meal that’s easy to prepare and perfect for busy weeknights.
Ingredients
- 1 lb (450 g) lean ground beef
- ½ large head green cabbage, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz / 411 g) diced tomatoes
- 1 can (8 oz / 227 g) tomato sauce
- 4 cups low-sodium beef broth
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
Instructions
1. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks.
Drain excess fat if necessary.
2. Prepare the Slow Cooker
Add the browned beef to the slow cooker.
Add the chopped cabbage, carrots, celery, onion, and minced garlic.
3. Add the Remaining Ingredients
Pour in the diced tomatoes, tomato sauce, and beef broth.
Add the paprika, Italian seasoning, black pepper, salt, bay leaf, and Worcestershire sauce.
Stir gently to combine all the ingredients.
4. Slow Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the cabbage and vegetables are tender and the flavors have blended.
5. Final Seasoning
Remove the bay leaf and taste the soup. Adjust the salt and pepper if needed.
Serve hot in bowls with plenty of tender cabbage, vegetables, and ground beef.
Serving Suggestions
Serve this soup on its own for a satisfying meal, or pair it with:
- Whole-grain bread
- A simple green salad
- Roasted vegetables
- A spoonful of plain Greek yogurt
Recipe Tips
Use lean ground beef: This keeps the soup hearty while reducing excess fat.
Don’t worry if the slow cooker looks full: The cabbage will shrink considerably as it cooks.
For extra protein: Increase the amount of lean ground beef or serve the soup alongside a high-protein side.
For meal prep: Divide the cooled soup into individual airtight containers for convenient meals throughout the week.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
The soup can also be frozen in individual portions for longer storage. Thaw overnight in the refrigerator and reheat thoroughly before serving.
Frequently Asked Questions
Can I make this soup without a slow cooker?
Yes. Brown the beef in a large pot, add the remaining ingredients, bring to a boil, then reduce the heat and simmer until the vegetables and cabbage are tender, about 30–45 minutes.
Can I use ground turkey instead of beef?
Absolutely. Lean ground turkey works well as a lighter alternative while still providing plenty of protein.
Can I add other vegetables?
Yes. Zucchini, green beans, bell peppers, or spinach can be added according to your preference.
Is this soup good for meal prep?
Yes. It stores and reheats well, making it a convenient option for preparing several meals at once.
Nutrition Note
Nutritional values will vary depending on the exact ingredients and the fat percentage of the ground meat used. For the most accurate information, calculate nutrition using the specific products and quantities in your recipe.