Ground Beef and Cabbage Soup (Slow Cooker or Stove)

This easy beef and cabbage soup simmers ground beef, cabbage, and vegetables in a spicy tomato broth, ready in the slow cooker or on the stove.

Course dinner, Main Course, Soup

Cuisine American

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

Keyword comfort food, easy, one pot, spicy

Prep Time 10

Cook Time 4 10

Total Time 4 20

Servings servings

Calories 215

1 tablespoons olive oil
1 pound lean ground beef
1 teaspoon kosher salt, divided
1 medium yellow onion, small diced
1 cup red bell pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 small green cabbage, cored and chopped (about 1 pound for 9-cups 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 quart beef stock or chicken stock

Heat a medium pot over medium heat on the stovetop. Add the olive oil, ground beef, sprinkle with ¼ 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, ¾ teaspoon of 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 hours on low, or until the vegetables are very tender.
Uncover, stir, and taste, adding additional salt or red pepper flakes if desired.

Heat a large pot such as a Dutch oven over medium heat. Add the olive oil, ground beef, sprinkle with ¼ 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, ¾ teaspoon of 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.

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.