Slow Cooker Beef, Cabbage & Rice Soup

Ingredients

Soup

1 lb (450 g) lean ground beef
½ medium green cabbage, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
1 small onion, diced
3 cloves garlic, minced
½ cup uncooked white or brown rice
1 can (14–15 oz) diced tomatoes
6 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp dried Italian seasoning
½ tsp salt, plus more to taste
½ tsp black pepper
1 bay leaf
1–2 tbsp olive oil, if needed

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 grease.
Build the slow cooker: Add browned beef, cabbage, carrots, celery, onion, garlic, tomatoes, tomato paste, broth, Worcestershire sauce, paprika, Italian seasoning, salt, pepper, and bay leaf.
Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender.
Add rice: Stir in the uncooked rice during the final 30–45 minutes, depending on the rice type. Cook until tender.
Finish: Remove the bay leaf. Taste and adjust salt and pepper.
Serve: Ladle the hot soup into bowls. Serve immediately with crusty bread or crackers.

Stovetop Version

Brown the beef in a large pot, then add the remaining ingredients except rice. Bring to a boil, reduce to a simmer, and cook for 30–40 minutes. Add rice and simmer another 15–20 minutes, until the rice and vegetables are tender.

Nut & Allergen Information

Peanuts: None in the recipe.
Tree nuts: None in the recipe.
Sesame: None in the recipe.
Dairy: None in the recipe.
Eggs: None in the recipe.
Gluten: Potentially present in Worcestershire sauce or beef broth, depending on the brand. Use certified gluten-free versions if necessary.
Soy: Some Worcestershire sauces and broths may contain soy; check labels.
Cross-contact: If preparing for someone with a serious allergy, check every packaged ingredient and use clean cookware/utensils.

Q/S — Quick Summary

Q: What is this?
A hearty slow-cooker ground beef, cabbage, vegetable and rice soup.

Q: Can I use brown rice?
Yes. Brown rice generally needs more cooking time than white rice.

Q: Can I make it without rice?
Yes. Simply omit it or replace it with potatoes.

Q: Can I freeze it?
Yes, although the rice may become softer after thawing. For the best texture, freeze the soup without rice and add freshly cooked rice when reheating.

Q: How do I make it thicker?
Use slightly less broth, add extra rice, or simmer uncovered for several minutes before serving.

Q: How do I make it spicy?
Add ½–1 tsp red pepper flakes, cayenne, or your favorite hot sauce.

Q: What makes it flavorful?
Browning the beef first and using tomato paste, Worcestershire sauce, garlic, paprika, and beef broth creates a rich savory flavor.

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.