Slow Cooker Cabbage Soup with Ground Beef

Slow Cooker Cabbage Soup with Ground Beef

This hearty slow cooker cabbage soup is the perfect comfort food for busy weeknights. Packed with tender vegetables, seasoned ground beef, and a rich broth, it comes together with minimal effort and delivers maximum flavor. Simply brown the meat, add everything to your slow cooker, and let it simmer while you go about your day.

Ingredients

• 1 pound ground beef
• 1 medium head of cabbage, chopped
• 3 medium potatoes, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 can diced tomatoes, 14.5 ounces
• 6 cups beef broth
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 bay leaves

Instructions

1. Brown the ground beef in a skillet over medium-high heat for 5 to 7 minutes, breaking it apart as it cooks. Drain excess fat and transfer to your slow cooker.
2. Add the chopped cabbage, potatoes, onion, garlic, carrots, and celery to the slow cooker.
3. Pour in the diced tomatoes with their juice and the beef broth.
4. Stir in the Italian seasoning, salt, pepper, paprika, and bay leaves.
5. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the vegetables are tender.
6. Remove the bay leaves and taste for seasoning. Adjust salt and pepper as needed.
7. Ladle into bowls and serve hot.

Practical Tips

• Boost the flavor: Add a splash of apple cider vinegar or Worcestershire sauce in the last 30 minutes of cooking for extra depth and tanginess.
• Prep ahead: Chop all your vegetables the night before and store them in the refrigerator. Brown the ground beef in the morning, and you can have everything ready to go into the slow cooker.
• Customize your vegetables: Feel free to swap in other vegetables like zucchini, green beans, or bell peppers based on what you have on hand or prefer.

How to Store

This soup keeps well in the refrigerator for up to 4 days in an airtight container. You can also freeze it for up to 3 months. Simply thaw overnight in the refrigerator before reheating on the stovetop over medium heat, stirring occasionally until warmed through.

Common Questions

Can I use ground turkey instead of beef? Yes, ground turkey works wonderfully as a leaner alternative. The cooking time remains the same, and the flavor profile will be slightly lighter.

Do I need to brown the ground beef first? Browning the meat helps develop deeper flavor and allows you to drain excess fat, which keeps the soup from becoming greasy. It takes only a few minutes and makes a noticeable difference.

What if I don’t have a slow cooker? You can make this soup on the stovetop by bringing all ingredients to a boil, then simmering covered for 30 to 40 minutes until the vegetables are tender.