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Slow Cooker Spicy Cabbage Beef Soup

Slow Cooker Spicy Cabbage Beef Soup delivers a deep red-orange tomato broth with tender cabbage and vegetables cooked low and slow. Ground beef, crushed and diced tomatoes, and smoked paprika create a hearty, spoonable bowl of comfort.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef Brown and drain before adding.
Cabbage and vegetables
  • 1 cabbage Small head, cored and roughly chopped.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
Seasonings
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes Adjust to taste.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
For serving
  • 1 green onions Sliced, for topping.
  • 1 hot sauce For serving.

Equipment

  • 1 slow cooker

Method
 

Brown the beef
  1. Brown the ground beef and drain well, then add it to the slow cooker.
  2. Add cabbage, carrots, celery, onion, and garlic to the slow cooker.
Build the soup
  1. Add crushed tomatoes, diced tomatoes, and beef broth to the slow cooker, then stir to combine.
  2. Stir in Worcestershire sauce, smoked paprika, red pepper flakes, garlic powder, and cumin until evenly distributed.
Cook until tender
  1. Cook on Low for 7-8 hours until the cabbage and vegetables are very tender, stirring once if needed.
  2. Alternatively, cook on High for 4-5 hours until the cabbage and vegetables are very tender.
Finish and serve
  1. Season with salt and pepper to taste; the soup should be thick and deeply flavored.
  2. Serve hot with green onions and hot sauce on top.

Notes

For the best flavor, make sure the beef is well-browned and drained so the soup isn’t greasy. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes: freeze in portions up to 3 months and thaw overnight in the fridge. For a lower-fat option, use 90% lean or leaner ground beef.