Slow Cooker Cabbage Soup with Beef

Slow Cooker Cabbage Soup with Beef

This hearty slow cooker cabbage soup is the ultimate comfort food that practically cooks itself. Packed with tender beef, fresh vegetables, and rich beef broth, it’s a filling meal that’s perfect for busy weeknights or meal prep. Simply brown the meat, add everything to your slow cooker, and let it simmer while you go about your day.

Ingredients

• 2 pounds ground beef or beef chuck, cubed
• 1 large head of cabbage, chopped
• 1 large onion, diced
• 4 carrots, sliced
• 4 celery stalks, chopped
• 1 can diced tomatoes, 28 ounces
• 6 cups beef broth
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• Salt and pepper to taste

Instructions

1. Brown the beef in a skillet over medium-high heat for 5 to 7 minutes, breaking it apart as it cooks, then drain excess fat.
2. Transfer the beef to your slow cooker.
3. Add the chopped cabbage, onion, carrots, celery, and garlic to the slow cooker.
4. Stir in the diced tomatoes with their juice, beef broth, tomato paste, bay leaves, and thyme.
5. Season with salt and pepper to taste.
6. Cover and cook on low for 8 hours or on high for 4 to 5 hours.
7. Remove bay leaves and taste for seasoning before serving.

Practical Tips

• Make it ahead: Prepare this soup a day in advance and refrigerate overnight for even better flavor as all the ingredients meld together beautifully.
• Brown your meat properly: Taking the extra few minutes to brown the beef before adding it to the slow cooker builds depth of flavor that makes a noticeable difference in the final dish.
• Adjust the vegetables: Feel free to swap or add other vegetables like green beans, zucchini, or potatoes depending on what you have on hand and your personal preferences.

How to Store

Store leftover cabbage soup in an airtight container in the refrigerator for up to 4 days. You can also freeze portions in freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Common Questions

Can I use ground beef instead of beef chuck? Yes, ground beef works perfectly and requires no additional preparation. Just brown it thoroughly and drain the fat before adding to the slow cooker.

What if I don’t have a slow cooker? You can make this soup on the stovetop by bringing everything to a boil, then reducing heat and simmering covered for 45 minutes to 1 hour until vegetables are tender.

Is this soup freezer-friendly? Absolutely. This soup freezes exceptionally well for up to three months, making it ideal for batch cooking and having ready-made meals on hand.