Slow Cooker Ground Beef, Cabbage & Vegetable Soup

Servings: 6–8
Prep: 15 minutes
Cook: 6–8 hours LOW or 3–4 hours HIGH
Total: About 6–8 hours

Ingredients

Soup

1 lb (450 g) ground beef
½ medium head green cabbage, chopped
2 large carrots, sliced
2 celery stalks, diced
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz / 410 g) diced tomatoes
2 tbsp tomato paste
6 cups (1.4 L) beef broth
1 cup (240 ml) water, if needed
1 tsp Italian seasoning
1 tsp paprika
½ tsp dried thyme
1 tsp salt, or to taste
½ tsp black pepper
1 tbsp Worcestershire sauce
1 tbsp olive oil, if browning the beef

Optional

½ cup cooked rice for a heartier soup
1–2 tbsp fresh parsley
1 tsp red pepper flakes for heat
1 tbsp lemon juice or vinegar at the end for brightness

Instructions

Brown the beef: Heat a skillet over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it into small pieces. Drain excess fat.
Build the slow cooker: Add browned beef, cabbage, carrots, celery, onion and garlic to the slow cooker.
Add tomatoes: Stir in diced tomatoes and tomato paste.
Season: Add Italian seasoning, paprika, thyme, salt, pepper and Worcestershire sauce.
Add liquid: Pour in the beef broth and enough water to cover most of the vegetables.
Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the cabbage and carrots are tender.
Adjust: Taste and add more salt, pepper or Worcestershire sauce as needed.
Finish: Stir in fresh parsley and a small splash of lemon juice or vinegar if desired.
Serve: Ladle into bowls and serve hot.

If Adding Rice

For the best texture, use cooked rice and stir it in during the final 15–20 minutes. If using uncooked rice, add extra broth because the rice will absorb liquid.

Nut & Allergy Information

Peanuts: None in the basic recipe.
Tree nuts: None in the basic recipe.
Dairy: None.
Egg: None.
Gluten: The basic ingredients can be gluten-free, but Worcestershire sauce and beef broth must be checked for gluten-containing ingredients.
Soy: Check Worcestershire sauce and broth labels.
Mustard: Some Worcestershire sauces may contain mustard.
Celery: Yes, celery is included.
Alliums: Onion and garlic are included.

For severe allergies, check every packaged ingredient for peanut/tree-nut cross-contact and choose certified allergen-safe products. Q&S

Q: Can I make this without browning the beef?
A: Yes, but browning first gives the soup a deeper, richer flavor.

Q: Can I use ground turkey instead?
A: Yes. Ground turkey or chicken works well, although the flavor will be lighter.

Q: Can I freeze it?
A: Yes. Cool completely, portion into airtight containers and freeze for up to about 3 months for best quality.

Q: How long does it last in the refrigerator?
A: Store covered at 4°C / 40°F or below and use within 3–4 days.

Q: Can I add potatoes?
A: Absolutely. Add 2–3 peeled, diced potatoes with the other vegetables.

Q: How can I make it thicker?
A: Simmer uncovered near the end, or add a small amount of cooked rice. You can also mash some of the cooked vegetables into the broth.

Q: Is this soup spicy?
A: No. Add red pepper flakes, cayenne or hot sauce if you want heat.

Q: What gives it the rich orange color shown in the picture?
A: Diced tomatoes, tomato paste and paprika create the warm reddish-orange broth.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.