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

Spicy Cabbage Soup

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This spicy cabbage soup is packed with vegetables and can be made with ground beef or vegetarian, and can be made in the slow cooker or on the stovetop.
Course Soup
Diet Gluten Free
Prep Time 10 mins
Cook Time 4 hrs 10 mins
Total Time 4 hrs 20 mins
Servings 6
Calories 180

Ingredients

  • 1 pound lean ground beef omit for vegetarian and vegan
  • 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 or regular diced fire roasted tomatoes for less heat
  • ½ teaspoon red pepper flakes omit for less heat
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon kosher salt
  • 1 quart vegetable stock

Optional serving suggestions

  • crusty bread, cooked rice, sour cream

Instructions

Slow Cooker Instructions

  • If adding beef, heat a medium pot over medium heat on the stovetop. Add the ground beef, sprinkle with a pinch of salt, and 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 on low, or 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.

Stovetop Instructions

  • If adding beef, heat a large pot or Dutch oven over medium heat. Add the ground beef, sprinkle with a pinch of salt, and break apart with a wooden spoon. Cook until no longer pink, stirring occasionally.
  • Add the onion and cook an additional 1-2 minutes to soften. Add the bell pepper, celery, carrots, cabbage, diced tomatoes, red pepper flakes, garlic powder, 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

As written, this soup is quite spicy. If you are sensitive to heat, leave out the red pepper flakes and use regular diced tomatoes (instead of tomatoes with green chilis). 
For medium heat, skip the red pepper flakes, or reduce to ¼ teaspoon, and use tomatoes with green chilis.
Don’t be concerned if the cabbage fills most of the slow cooker. It will cook down significantly during the cooking process.
Nutrition information calculated for the soup with beef added.
For more ingredients & substitutions, see blog post above.

Nutrition

Calories: 180kcal | Carbohydrates: 17g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 498mg | Potassium: 720mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4616IU | Vitamin C: 90mg | Calcium: 88mg | Iron: 3mg