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Slow Cooker Spicy Cabbage Beef Soup

Slow Cooker Spicy Cabbage Beef Soup is a hearty American main with a deep red-orange tomato broth, tender shredded cabbage, and browned ground beef. Set it to Low for 7–8 hours for very tender vegetables and a thick, deeply flavored finish.
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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
  

Soup base
  • 1.5 lb ground beef Brown and drain before adding to the slow cooker.
  • 1 cabbage Core and roughly chop.
  • 3 carrots Slice.
  • 3 celery Slice.
  • 1 onion Dice.
  • 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 To taste.
  • 1 pepper To taste.

Equipment

  • 1 slow cooker

Method
 

Brown the beef and build the soup
  1. Brown the ground beef, then drain it and add it 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, then stir to combine so everything is evenly distributed.
Slow cook until tender
  1. Cook on Low for 7–8 hours, or High for 4–5 hours, until the cabbage and vegetables are very tender.
Season and serve
  1. Season with salt and pepper to taste, then let the soup sit in the turned-off slow cooker for 5 minutes so it thickens and the flavors settle.
  2. Serve hot, topped with green onions and hot sauce.

Notes

For the best flavor, brown the beef well and drain excess fat before it goes into the slow cooker. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until steaming. Freezing is yes—freeze in portions for up to 3 months and thaw overnight in the fridge. For a lower-fat option, use 90% lean or lean ground beef and skim any additional fat after cooking.