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Slow Cooker Spicy Cabbage Beef Soup

Slow cooker spicy cabbage beef soup with a deep red-orange tomato broth and very tender vegetables, cooked low and slow for rich flavor. Ground beef and shredded cabbage soften into a thick, hearty bowl that’s finished with green onions and hot sauce.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef Browned and drained before adding to the slow cooker.
Cabbage and vegetables
  • 1 cabbage Cored and roughly chopped.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes In the slow cooker with all liquids.
  • 1 can (14 oz) diced tomatoes With juices.
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
Spices and seasoning
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes Adjust to taste.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 salt and pepper To taste; add at the end for best control.
For serving
  • 1 green onions Chopped, for topping.
  • 1 hot sauce To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a pot and drain any excess fat. Transfer the browned beef to the slow cooker.
Add ingredients to the slow cooker
  1. Add the cabbage, carrots, celery, onion, and garlic to the slow cooker. Sprinkle in the crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, smoked paprika, red pepper flakes, garlic powder, and cumin, then stir to combine.
Cook until tender
  1. Cook on Low for 7-8 hours until the cabbage and vegetables are very tender, with a thick, richly colored broth. For faster cooking, use High for 4-5 hours instead, checking tenderness near the end.
Season and serve
  1. Season with salt and pepper to taste. Serve hot with green onions and hot sauce.

Notes

For a thicker soup, keep the lid on during the full cook time—then stir well right before serving to distribute the cabbage. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 3 months (thaw overnight in the fridge). For a lower-sodium option, choose low-sodium beef broth and use Worcestershire sauce labeled lower sodium, keeping the same spice amounts for flavor.