Cabbage Soup (w/ Ground Beef!)

ladle full of spicy cabbage soup being dished out of a black slow cooker

This easy cabbage soup is packed with vegetables and ground beef and is just the thing when you want a light yet filling dinner. Simmer it all day in the slow cooker, or make it a quick weeknight meal on the stovetop; instructions for both are included!

Course Soup

Cuisine American

Diet Gluten Free, Halal, Kosher, Low Calorie, Low Lactose

Prep Time 10

Cook Time 4 10

Total Time 4 20

Servings

Calories 258

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

1 teaspoon olive oil
1 pound lean ground beef
1 medium yellow onion, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 small green cabbage, cored and roughly chopped
2 (15 -ounce )cans diced fire roasted tomatoes with green chilis, (such as Rotel), see notes
½ teaspoon red pepper flakes (optional, see notes)
2 cloves garlic, minced
1 teaspoon kosher salt, divided
1 quart chicken stock

Instructions

Slow Cooker Instructions

Heat a medium pot over medium heat on the stovetop. Add the olive oil, ground beef, sprinkle with 1/4 teaspoon of the salt, and break apart with a wooden spoon. Cook for 5 minutes, then add the onion. Cook until the meat is browned and the onion begins to soften, about 3-5 minutes.
To a 6-quart slow cooker, add the bell pepper, celery, carrots, cabbage, diced tomatoes, red pepper flakes, garlic, 3/4 teaspoon of the salt, stock, and cooked ground beef + onion mixture. Give everything a good stir.
Cover and cook on high for 4-5 hours, or 7-8 on low, or until the vegetables are very tender.
Uncover, stir, and taste, adding additional salt or red pepper flakes if desired.

Stovetop Instructions

Heat a large pot such as a Dutch oven over medium heat. Add the olive oil, ground beef, sprinkle with 1/4 teaspoon of the salt, and break apart with a wooden spoon. Cook for 5 minutes, then add the onion. Cook until the meat is browned and the onion begins to soften, about 3-5 minutes.
Add the bell pepper, celery, carrots, cabbage, diced tomatoes, red pepper flakes, garlic, 3/4 teaspoon of the salt, and stock, stirring to combine.
Cover, bring to a boil, then reduce to a simmer. Simmer on low, covered, for 25-30 minutes, or until the vegetables are tender.
Uncover, stir, and taste, adding additional salt or red pepper flakes if desired

Notes

Spice Level: As written, this is a spicy cabbage soup. If you are sensitive to heat, leave out the red pepper flakes and use regular diced tomatoes (instead of tomatoes with green chilis).
Cabbage: Don’t be concerned if the cabbage fills most of the slow cooker. It will cook down significantly during the cooking process.

Nutrition