cabbage soup with ground beef


onion red bell pepper celery carrots green cabbage vegetable stock canned diced fire roasted tomatoes with green chilis red pepper flakes garlic powder salt lean ground beef (omit beef for a vegetarian and vegan version!)

about this recipe

gluten-free dairy-free whole30 & paleo friendly

This spicy cabbage soup is packed with vegetables, and can be made with ground beef, or as a hearty vegetarian soup! Simmer it all day in the slow cooker, or make it a quick weeknight meal on the stovetop.



If adding beef, heat a medium pot over medium heat on the stovetop. Add the ground beef, salt & break apart with a wooden spoon. Cook until no longer pink, stirring occasionally.



To a 6-quart slow cooker, add the onion, bell pepper, celery, carrots, cabbage, diced tomatoes, red pepper flakes, garlic powder, salt, stock, and cooked ground beef (if using).



Cover and cook on high for 4-5 hours or 7-8 hours on low (until the vegetables are very tender). Do not remove the lid during this time.



Uncover, stir, and taste, adding additional salt or red pepper flakes if desired. Serve with toppings of your choice!

how to customize the spice level:

If you are sensitive to heat, leave out the red pepper flakes & use regular diced tomatoes (instead of the kind with green chilis). For medium heat, skip the red pepper flakes (or reduce to ΒΌ teaspoon) and use tomatoes with green chilis. For an even spicier option, you can always add more red pepper flakes or finish with some hot sauce!

what goes well with this easy cabbage soup:

We served this soup with cooked jasmine rice stirred in and with a generous dollop of sour cream on top. But it would also be delicious with some cooked pasta in place of the rice. Or warm crusty bread or cornbread muffins on the side for dipping.

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