Slow Cooker Ground Beef & Cabbage Vegetable Soup

Ingredients

Main ingredients

• 1½ lb (680 g) lean ground beef
• ½ medium green cabbage, chopped into bite-size pieces
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14–15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 tbsp tomato paste
• 5–6 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil

Seasoning

• 1 tsp Italian seasoning
• 1 tsp paprika
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp black pepper
• ½–1 tsp salt, to taste
• 1 bay leaf
• ½ tsp red pepper flakes, optional
• 2 tbsp fresh parsley, for garnish

Instructions

1. Brown the beef: Heat olive oil in a large skillet. Add ground beef and onion. Cook for 7–10 minutes, breaking the beef apart until browned. Drain excess grease.
2. Add garlic: Stir in garlic and tomato paste. Cook for about 1 minute.
3. Load the slow cooker: Add the beef mixture, cabbage, carrots, celery, potatoes, diced tomatoes, tomato sauce, and beef broth.
4. Season: Add Worcestershire sauce, Italian seasoning, paprika, smoked paprika, thyme, pepper, salt, red pepper flakes, and bay leaf.
5. Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes, carrots, and cabbage are tender.
6. Finish: Remove the bay leaf. Taste and adjust salt and pepper.
7. Serve: Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.

Nutrition — Approx. per serving

• Calories: 300–380 kcal
• Protein: 22–28 g
• Carbohydrates: 28–38 g
• Fat: 10–16 g
• Fiber: 6–9 g
• Sodium: 700–1,000 mg

Nutrition varies depending on the beef, broth, and portion size.

 Nut / Allergen Information

• Peanuts: None
• Tree nuts: None
• Dairy: None
• Eggs: None
• Gluten: Can be gluten-free; check Worcestershire sauce and broth
• Soy: Possible in Worcestershire sauce
• Mustard: Possible in Worcestershire sauce

Q/S — Quick Questions & Substitutions

Can I use ground turkey instead of beef?
Yes. Ground turkey works well and makes the soup lighter.

Can I skip the potatoes?
Yes. Add extra cabbage, carrots, celery, or green beans.

Can I use frozen vegetables?
Yes. Frozen carrots, green beans, or mixed vegetables can be used.

Can I add rice?
Yes. Add 1 cup cooked rice near the end so it doesn’t become mushy. Rice also gives the soup more of a cabbage-roll-style flavor.

Can I make it on the stovetop?
Yes. Simmer covered for about 45–60 minutes, or until the vegetables are tender.

Can I freeze it?
Yes. Cool completely, portion into airtight containers, and freeze. The soup can be reheated gently on the stovetop or in the microwave.

Can I make it spicier?
Add red pepper flakes, cayenne, or a little hot sauce.