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Slow Cooker Spicy Cabbage Beef Soup

Slow cooker spicy cabbage beef soup with a deep tomato broth and tender cabbage, carrots, and celery. Browned ground beef and slow cooking create a thick, deeply flavored bowl-ready soup.
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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
  

Beef base 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 clove garlic Minced.
  • 28 oz crushed tomatoes From one can (28 oz).
  • 14 oz diced tomatoes From one can (14 oz).
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
Spice blend
  • 1 tsp smoked paprika
  • 1 tsp red pepper flakes Adjust to taste.
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
To serve
  • 0.25 green onions For serving.
  • 0.25 hot sauce For serving.

Equipment

  • 1 slow cooker

Method
 

Brown the beef
  1. Brown the ground beef in a skillet, then drain it and add the beef to the slow cooker.
  2. As you transfer, scrape up any browned bits clinging to the pan into the slow cooker for extra flavor.
Assemble the soup
  1. Add the cabbage, carrots, celery, onion, garlic, crushed tomatoes, diced tomatoes, and beef broth to the slow cooker.
  2. Stir in Worcestershire sauce, smoked paprika, red pepper flakes, garlic powder, and cumin until the ingredients are evenly combined.
Slow cook until tender
  1. Cook on Low for 7 to 8 hours, or on High for 4 to 5 hours, until the cabbage and vegetables are very tender.
  2. When ready, check that the vegetables give easily when pressed with a spoon and the soup looks thick and cohesive.
Season and serve
  1. Season with salt and pepper to taste, stirring until the seasoning is fully distributed and the flavor is balanced.
  2. Serve hot, topped with green onions and drizzled with hot sauce.

Notes

For the thickest texture, keep the lid on during the full cook time and avoid stirring too frequently; the cabbage softens and naturally thickens the broth. Store leftovers in the refrigerator up to 4 days and reheat gently on the stovetop or microwave. Freezing is yes—cool completely, freeze in portions up to 3 months, and thaw overnight before reheating. If you want a lower-sodium option, use reduced-sodium beef broth and reduce added salt since the seasoning will still concentrate during slow cooking.