Crockpot cabbage soup with ground beef is a comforting, flavorful meal that’s perfect for busy days. This soup combines tender cabbage, savory ground beef, and vegetables in a rich tomato broth for a filling, budget-friendly dinner. The slow cooker does all the work, making it a hassle-free option for anyone craving a wholesome homemade soup.
Ingredients
- 1 pound ground beef (85% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium head green cabbage (about 2 pounds), cored and chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 (15-ounce) can tomato sauce
- 6 cups low-sodium beef broth
- 2 teaspoons dried Italian seasoning
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 tablespoons olive oil (for browning beef)
- Chopped fresh parsley, for serving (optional)
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Add aromatics: Add diced onion and minced garlic to the skillet with the beef. Cook for 2–3 minutes, stirring, until the onion is softened and fragrant.
- Layer ingredients in the crockpot: Transfer the beef mixture to a 6-quart slow cooker. Add chopped cabbage, carrots, celery, diced tomatoes (with juices), tomato sauce, and beef broth.
- Season: Sprinkle in Italian seasoning, smoked paprika (if using), salt, black pepper, Worcestershire sauce, and add the bay leaf.
- Stir and cook: Gently stir all ingredients to combine. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the cabbage and vegetables are tender.
- Finish and serve: Remove the bay leaf. Taste and adjust salt and pepper as needed. Ladle soup into bowls and garnish with fresh parsley if desired.
Tips
- Meat substitutions: Swap ground beef for ground turkey, chicken, or Italian sausage for a different flavor profile. For a vegetarian version, use plant-based ground meat or simply add more beans.
- Vegetable flexibility: Add potatoes, bell peppers, or green beans for extra heartiness, or use up any leftover vegetables you have on hand.
- Don’t skip browning: Browning the beef and onions before adding them to the slow cooker develops deeper flavors and prevents a greasy texture.
- Salt to taste: Slow cookers can mute seasoning, so taste before serving and add extra salt, pepper, or a splash of vinegar to brighten flavors as needed.
Serving Suggestions
This cabbage soup is a full meal on its own but pairs beautifully with a slice of crusty bread or a warm dinner roll for soaking up the broth. For extra richness, top each bowl with a sprinkle of grated Parmesan or a dollop of sour cream. If you like a little heat, add a few chili flakes before serving. A simple green salad rounds out the meal for a nutritious, satisfying dinner.
Variations
- Low-carb/keto: Omit the carrots and use extra celery or bell peppers. Use only diced tomatoes and skip the tomato sauce if you want to lower the carbs further.
- Spicy version: Add a diced jalapeño or a pinch of cayenne pepper with the seasonings for a spicy kick.
- Bean boost: Stir in a drained can of white beans or kidney beans during the last hour of cooking for extra fiber and protein.
- Tomato-free: Replace tomato sauce and diced tomatoes with more beef broth and a splash of red wine for a milder, non-tomato version.
- Herb swap: Use fresh dill or thyme instead of Italian seasoning for a different herbal note.
Storage and Reheating
Let the soup cool to room temperature, then transfer to airtight containers. The soup will keep in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers or zip-top bags (leave an inch for expansion) and freeze for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, warm on the stove over medium heat, stirring occasionally, until hot (about 10 minutes), or microwave individual portions in 60–90 second intervals, stirring in between. If the soup thickens upon standing, add a splash of water or broth to reach your desired consistency.
Frequently Asked Questions
- Can I use red cabbage instead of green?
Yes, red cabbage can be used in place of green cabbage. The soup will have a deeper color and a slightly sweeter, earthier flavor. Note that the broth may take on a purplish hue. - Do I have to brown the beef before adding it to the crockpot?
Browning the beef is highly recommended, as it adds flavor and improves texture by rendering out excess fat. If you’re short on time, you can add raw ground beef directly, but the soup may be greasier and less flavorful. If skipping this step, break up the beef well in the crockpot and skim off excess fat before serving. - How can I make this soup gluten-free?
This recipe is naturally gluten-free if you use gluten-free Worcestershire sauce and check that your beef broth is certified gluten-free. Always verify labels if you’re cooking for someone with celiac disease or gluten sensitivity. - Can I make this soup on the stovetop instead?
Absolutely! Brown the beef and aromatics in a large soup pot, then add the remaining ingredients. Bring to a boil, reduce heat, and simmer uncovered for 30–40 minutes, or until the vegetables are tender. - What if my soup is too thin or too thick?
If your soup is too thin, let it cook uncovered on high for the last 30 minutes to allow some liquid to evaporate. If too thick, stir in additional beef broth or water until you reach your preferred consistency. - Is this soup good for meal prep?
Yes, it’s excellent for meal prep. The flavors improve after a day or two in the fridge, and it reheats well for easy lunches or dinners throughout the week.