Crockpot Cabbage Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
12
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Calories
409 kcal
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Course
Dinner
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Cuisine
International
Crockpot Cabbage Soup
Description
The Crockpot Cabbage Soup starts with frying diced thick-cut bacon and onion until fragrant and softened. After removing excess fat, ground beef is browned in the same pan to retain flavor and richness. These cooked proteins combine with chopped green cabbage, diced tomatoes, tomato sauce, rice, and a seasoned beef broth base. Seasonings like smoked paprika, thyme, Worcestershire sauce, bay leaves, salt, and pepper contribute complexity.
Slow cooking for several hours softens the cabbage and allows rice to absorb flavors, creating a thick, hearty soup. The broth is savory and slightly smoky from the bacon and paprika. The varied textures of tender cabbage, beef, and softened rice make it filling and warming.
Serve this soup by itself or alongside crusty bread for a complete meal. It suits meals where a substantial, slow-simmered soup is wanted. Adjust rice amounts or broth to reach your preferred thickness. Because it uses common pantry ingredients and slow cooking, it offers an easy hands-off preparation.
For best flavor, start with moderately fatty 80/20 ground beef and add broth gradually to maintain your desired consistency. Bay leaves should be removed before serving. The soup freezes well for leftovers or meal prep.
Ingredients
- 1 pound Bacon diced small, thick-cut
- 1 white onion diced small, medium or yellow onion
- 1 pound ground beef See Notes
- 3 to 4 cloves garlic finely minced
- 1 cup carrot peeled and diced small
- 5 cups green cabbage chopped into bite-sized pieces and loosely measured not packed
- 28 ounces diced tomatoes fire-roasted recommended although plain are fine, canned
- 16 ounces tomato sauce canned
- 6 to 8 cups beef broth See Notes
- ¾ cup long grain rice
- 1 tablespoon Worcestershire sauce
- 1 to 2 teaspoons smoked paprika recommended, but regular may be substiuted
- ½ to ¾ teaspoon thyme dried
- salt to taste
- black pepper to taste
- 2 bay leaf
- 2 tablespoons parsley optional, finely minced, fresh, for garnishing
- ½ teaspoon marjoram optional, finely minced, fresh, for garnishing
- Parmesan Cheese optional for garnishing, freshly grated
Instructions
- To a large skillet, add the bacon, onion, and cook over medium-heat until the bacon is nearly cooked and the onion is soft and translucent, stir frequently.
- Drain off most of the oil and discard. Remove the bacon, onion, and set aside.
- Add the ground beef to the skillet and brown it using the remaining oil. Stir and crumble the beef as it cooks to ensure even cooking.
- To a 7 to 8-quart slow cooker, add the bacon, onion, browned ground beef, all remaining ingredients (except optional garnishes), and stir to combine. Tips - Start with 6 cups of the beef broth; you can always add more later. Place the bay leaves into the slow cooker last, on top, so they are easier to find and remove later.
- Cook on high for 3 hours OR on low for 5 to 6 hours, or until done. While cooking, if you notice that the overall level of broth is low or lower than you'd like, add the remaining beef broth (up to 2 cups, or as needed).
- After the soup has cooked, remove the bay leaves, stir, taste, and check for seasoning balance. Tip - If the soup tastes at all flat or like it's lacking something, it likely needs more salt so don't be afraid to salt it as necessary. Additionally, if you want to play up the smoky aspect, add additional smoked paprika as desired. To add a tiny bit of heat without making it spicy, a couple tiny shakes of cayenne pepper will do the trick.
- Optionally garnish with parsley and/or marjoram, or Parmesan, as desired and serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Use freezer and microwave-safe containers for ease.
Notes
- Use 80/20 ground beef for best flavor and richness, though leaner options or ground turkey/chicken can be substituted with less fat.
- Begin with 6 cups reduced sodium beef broth; add more (up to 2 cups) midway or near end if you prefer a brothier soup.
- The amount of broth may vary depending on rice absorption and personal preference for soup thickness.
- Remove bay leaves after cooking but before serving to avoid unwanted texture or flavor.
- This soup freezes well, making it convenient for leftovers or meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 409kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 37g | 74% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 71mg | 24% |
| Sodium | 4595mg | 191% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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