Go Back

Slow Cooker Spicy Cabbage Beef Soup

Slow Cooker Spicy Cabbage Beef Soup with tender shredded cabbage and a deep red-orange tomato broth. Ground beef cooks low and slow until the vegetables are very tender, then it’s finished with salt, pepper, green onions, and hot sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1.5 lb ground beef Brown and drain before adding to the slow cooker.
  • 1 cabbage Cored and roughly chopped.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
Seasonings
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes Adjust to taste.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
For serving
  • 1 green onions For topping.
  • 1 hot sauce For serving.

Equipment

  • 1 slow cooker

Method
 

Brown the beef
  1. Brown and drain the ground beef, then add it to the slow cooker.
  2. Make sure no excess grease remains so the soup stays flavorful instead of oily.
Build the soup
  1. Add cabbage, carrots, celery, onion, garlic, crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, smoked paprika, red pepper flakes, garlic powder, and cumin to the slow cooker and stir to combine.
  2. Spread the vegetables out evenly so they cook through at the same pace.
Slow cook
  1. Cook on Low for 7-8 hours or High for 4-5 hours, until cabbage and vegetables are very tender and the broth looks thick and cohesive.
  2. Check once near the end; if needed, continue cooking until the vegetables break down easily when pressed.
Finish and serve
  1. Season with salt and pepper to taste, then stir until fully incorporated and the flavor tastes deeply balanced.
  2. Serve hot with green onions and hot sauce for heat and fresh contrast.

Notes

For the best texture, chop the cabbage into similarly sized pieces so everything gets tender at the same time. Refrigerate leftovers in an airtight container up to 4 days; reheat until steaming. Freezing is yes—cool completely, freeze up to 3 months, and thaw overnight in the fridge before reheating. For a lighter option, use lean ground beef (or turkey) and consider reducing the amount of red pepper flakes if you prefer less heat.