There are recipes you make once and then promptly forget about, and then there are recipes like this Slow Cooker Spicy Cabbage Beef Soup—an absolute staple that you’ll want to keep in your weekly dinner rotation. Imagine a hearty, satisfying soup brimming with tender cabbage, savory beef, and a spicy kick that warms you up from the inside out. The best part? It’s almost ridiculously easy. Just toss everything into your slow cooker in the morning, and come home to a dinner that smells—and tastes—like you put in way more effort than you actually did. Perfect for busy families, chilly nights, or anyone who needs a big bowl of comfort, fast!
Why You’ll Love This Recipe
- Set It and Forget It: The slow cooker does all the work, so your hands are free for everything else you need to juggle on a weeknight.
- Big Flavor, Minimal Effort: Seriously, the combination of spices, beef, cabbage, and tomatoes is so much more than the sum of its parts. Every bite is savory, spicy, and deeply comforting.
- Family-Friendly & Filling: This soup is incredibly satisfying, loaded with tender chunks of cabbage and hearty beef, while still packing enough veggies to feel virtuous.
- Budget Smart: Uses pantry staples and affordable ingredients—eating well doesn’t have to mean breaking the bank.
Ingredients You’ll Need
Every ingredient pulls its weight here—don’t skip the basics.
- Ground Beef: Adds rich flavor and all-day satisfaction. Feel free to use lean, regular, or even ground turkey as a lighter swap.
- Cabbage (chopped): The star veggie—when it simmers, it becomes sweet, tender, and just melts into the broth.
- Onion: Brings a subtle sweetness and helps build that essential base flavor.
- Crushed Tomatoes: For body and tangy depth—you want that silky tomato broth.
- Rotel Tomatoes and Green Chiles: Honestly non-negotiable; these add punchy heat and that smoky Southwestern note. Love things mild? Use regular diced tomatoes instead.
- Water: For just the right soup consistency.
- Beef Bouillon Cubes: Crumbled in for maximum savory punch; you won’t believe the richness this brings.
- Salt and Pepper: Adjust to taste—taste before serving!
- Garlic Powder and Dried Oregano: Flavor boosters, classic for robust soup backgrounds.
- Cayenne Pepper: For that spicy finish. Start with a little—add more, if you’re brave.
Tip: If you’re spice-sensitive, reduce the cayenne and use mild Rotel. Like things hot? Double up on both!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Get playful! Soup is forgiving and perfect for a little improvisation.
- Add Veggies: Throw in diced carrots, celery, or bell peppers with the cabbage for extra color and nutrition.
- Make it Leaner: Use ground turkey or even ground chicken—but be sure to season well, as they’re milder than beef.
- Level Up the Heat: Add extra diced jalapeños, chipotle powder, or a splash of hot sauce.
- Low-Carb or Keto?: Skip the tomatoes and use fire-roasted red peppers instead for a fun twist.
- Stretch the Soup: Stir in cooked rice, quinoa, or even small pasta just before serving to make it extra filling.
How to Make Slow Cooker Spicy Cabbage Beef Soup
Step 1: Brown the Beef
Heat a nonstick skillet over medium-high heat, add the ground beef, and break it up with a spoon. Cook until no longer pink; this step adds so much flavor, so don’t skip it! If there’s excess grease, drain it off.
Step 2: Load Up the Slow Cooker
Into your trusty 6-quart slow cooker, toss in all the cabbage and chopped onion first. Add your beautifully browned beef on top.
Step 3: Add the Flavor
Pour in the can of crushed tomatoes and the Rotel tomatoes (with those all-important chiles!), plus the water. Sprinkle over the crumbled bouillon cubes, salt, pepper, garlic powder, dried oregano, and cayenne pepper.
Step 4: Slow Cook Magic
Pop the lid on and walk away! Cook on LOW for 6 to 8 hours (or HIGH for 4 to 5 hours) until the cabbage is meltingly tender and the soup is full-bodied and aromatic. Give it a taste, adjust seasoning if needed, and stir everything well before serving.
Pro Tips for Making the Recipe
- Always Brown the Meat: This step locks in flavor and keeps the soup from getting greasy.
- Chop Cabbage Evenly: Uniform pieces mean everything cooks at the same pace and you get perfect texture in every bite.
- Don’t Be Shy With Spices: The cabbage soaks up all those bold flavors—taste before serving and add a bit more cayenne or pepper if you need more zing.
- Let It Rest: After cooking, let the soup sit on warm for 15 minutes. The flavors meld and it actually tastes even better!
How to Serve
This soup is cozy all by itself, but pairing options are endless:
- Crusty Bread or Garlic Toast: Perfect for dunking and soaking up all that spicy, savory broth.
- Over Rice or Quinoa: Make it a complete meal—spoon the soup over a little cooked grain for extra body.
- With a Dollop of Sour Cream: The cool creaminess tames the heat beautifully—a highly recommended finish.
- Sprinkle With Fresh Herbs: Parsley, cilantro, or chives add freshness and a pop of color.
Make Ahead and Storage
Storing Leftovers
Pour cooled soup into airtight containers and pop them in the fridge. It keeps beautifully for up to 4 days.
Freezing
This soup is made for batch cooking! Freeze individual portions for quick meals later. Just cool, portion, and freeze for up to 3 months. Tip: Let soup thaw in the refrigerator overnight for best texture.
Reheating
Reheat on the stovetop over medium-low heat, stirring gently until hot. Or microwave individual bowls until steaming—just stir halfway through to ensure even heating.
FAQs
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Can I prep this soup the night before?
Absolutely! Brown the meat and chop the veggies in advance. Store everything in the fridge overnight, then just dump and go in the morning. Dinner will be ready as soon as you walk in the door.
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Is this soup spicy?
It has a lively kick thanks to cayenne and Rotel, but you control the heat! If you like it mild, use less cayenne and mild tomatoes. For spice-lovers: add extra heat—it’s totally up to you.
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Can I double the recipe for a crowd?
Easily! As long as your slow cooker is big enough, just double all ingredients and add a bit more cook time if needed. This soup is a hit at potlucks and gatherings.
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What’s the best way to add extra veggies or grains?
Toss in diced veggies (like carrots or peppers) at the beginning. For grains, cook them separately and stir in just before serving to maintain the best texture.
Final Thoughts
If there’s ever a recipe that proves simple ingredients can create big flavor, this Slow Cooker Spicy Cabbage Beef Soup is it. It’s perfect for crazy-busy days or when you just want a soul-warming, fuss-free dinner. Not only does it deliver on comfort, but it’s also endlessly customizable—so don’t be afraid to make it your own. Next time you crave something hearty and homemade, give this one a try and enjoy every spicy, hearty spoonful!
Print
Slow Cooker Spicy Cabbage Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and flavorful slow cooker spicy cabbage beef soup, featuring ground beef, tender cabbage, tomatoes, and a blend of warming spices. This easy one-pot meal is perfect for cozy dinners and is both comforting and nourishing.
Ingredients
Beef
- 1 pound ground beef
Vegetables
- 6 cups chopped cabbage (cut into 1-inch pieces)
- 1 medium onion, chopped
Tomatoes
- 1 (15-ounce) can crushed tomatoes
- 1 (10-ounce) can Rotel tomatoes and green chiles
Broth & Liquids
- 1 1/3 cups water
- 2 beef bouillon cubes, crumbled
Seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
Instructions
- Brown the Beef: In a large nonstick skillet over medium heat, add the ground beef. Cook, breaking it apart with a wooden spoon, until fully browned and no pink remains. Drain excess fat if necessary.
- Prepare the Slow Cooker: Place the chopped cabbage and onion into a 6-quart slow cooker, spreading them evenly to create a base for the soup.
- Add Beef and Remaining Ingredients: Add the cooked ground beef to the slow cooker. Pour in the crushed tomatoes, Rotel tomatoes and green chiles, water, and sprinkle in the crumbled beef bouillon cubes. Add the salt, pepper, garlic powder, dried oregano, and cayenne pepper for a kick of flavor.
- Cook: Stir all the ingredients together until well combined. Cover the slow cooker with its lid and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until the cabbage is tender and the flavors are blended.
- Serve: Taste and adjust seasoning as needed. Ladle the hot soup into bowls and enjoy!
Notes
- For a milder soup, reduce or omit the cayenne pepper and use mild Rotel tomatoes.
- Lean ground beef can be substituted to reduce fat content.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- This recipe is naturally gluten-free if you verify your bouillon and canned tomatoes.
Nutrition
- Serving Size: 1/6 of recipe (about 2 cups)
- Calories: 220
- Sugar: 7g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
