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Slow Cooker Spicy Cabbage Beef Soup

Slow cooker spicy cabbage beef soup combines browned ground beef, tender cabbage and carrots, and a tomato-rich broth with a gentle kick from red pepper flakes. Let it cook low and slow until the vegetables are tender for a hearty, easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 7 hours 10 minutes
Total Time 7 hours 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cups green cabbage chopped
  • 2 carrots medium, sliced
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (15 oz) tomato sauce
  • 6 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
  • 1 bay leaf

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the ground beef and onion and cook, breaking up the beef, until browned and the beef reaches 160°F, 7 to 9 minutes; drain excess fat.
  3. Stir in the garlic and cook for 30 seconds, then transfer the mixture to a 6-quart slow cooker.
  4. Add the cabbage, carrots, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, salt, black pepper, paprika, oregano, crushed red pepper flakes, and bay leaf; stir to combine.
  5. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the cabbage and carrots are tender.
  6. Remove the bay leaf and serve.

Notes

For the best texture, brown the beef well and drain the excess fat before adding it to the slow cooker. Refrigerate leftovers for 3 to 4 days or freeze them; ground turkey can replace the beef for a leaner variation.