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Slow Cooker Spicy Cabbage Beef Soup

Slow Cooker Spicy Cabbage Beef Soup simmers low-and-slow for tender cabbage and vegetables in a deep red-orange tomato broth. Ground beef, crushed and diced tomatoes, and smoked paprika create a hearty, thick main-dish soup with a customizable kick.
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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
  

Ground beef base
  • 1.5 lb ground beef Brown and drain before adding.
Vegetables and aromatics
  • 1 cabbage Core and roughly chop.
  • 3 carrots Slice.
  • 3 celery Slice.
  • 1 onion Dice.
  • 4 garlic Minced.
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
Seasoning and spice
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes Adjust to taste.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • salt and pepper To taste. Add at the end.
Serving
  • green onions For serving.
  • hot sauce For serving.

Equipment

  • 1 slow cooker

Method
 

Brown the beef
  1. Brown the ground beef in a skillet until fully cooked, then drain off excess fat and add the browned beef to the slow cooker.
  2. Visual cue: the beef should have no pink spots before it goes into the slow cooker.
Build the soup
  1. Add the 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.
  2. Visual cue: the mixture should look evenly coated with spiced tomato broth.
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.
  2. Visual cue: carrots and celery should give easily when pressed, and cabbage should be soft enough to melt into the broth.
Season and serve
  1. Season with salt and pepper to taste, stirring so the soup becomes thick and deeply flavored.
  2. Visual cue: the broth will look darker and slightly thickened after simmering.
  3. Serve hot with green onions and hot sauce on top.
  4. Visual cue: the garnish should stay bright and fresh against the deep red-orange broth.

Notes

Pro tip: drain the browned beef well to keep the soup from tasting greasy while still staying rich. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—cool completely before freezing for up to 3 months and thaw overnight in the fridge. For a lower-carb swap, use the same spices and swap part of the cabbage for extra leafy greens (like chopped kale) while keeping carrots as-is for flavor.