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Crockpot Cabbage Soup
5 from 51 votes

Crockpot Cabbage Soup

This Crockpot Cabbage Soup combines bacon, ground beef, cabbage, tomatoes, and rice, simmered slowly with spices in beef broth. It develops a hearty, savory flavor with tender cabbage and a satisfying texture from the rice. The use of smoked paprika, thyme, and Worcestershire sauce adds depth. Slow cooking melds the ingredients into a comforting soup suitable for filling meals on cooler days.

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 12
Calories: 409 kcal
Course: Dinner
Cuisine: International

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

    Cup of Yum
  1. 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.
  2. Drain off most of the oil and discard. Remove the bacon, onion, and set aside.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 409

% 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.