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.

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.

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.

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.

Slow Cooker Spicy Cabbage Beef Soup Recipe

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

Units Scale

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

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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