Crockpot Cabbage Soup with Hamburger
User Reviews
5
Crockpot Cabbage Soup with Hamburger
Description
The recipe layers diced onions, carrots, celery, green beans, cabbage, and garlic at the base of a slow cooker, topped with cooked ground beef and rinsed kidney beans. Seasonings such as brown sugar, salt, black pepper, chili powder, bay leaf, and optional curry powder create a flavor base that balances savory and mild spiciness. Crushed tomatoes, beef broth, and water complete the liquid component. Cooking on low for 6-8 hours or high for 3-4 hours softens the vegetables and blends the flavors, creating a thick, rich broth. Fresh herbs like parsley, rosemary, or thyme can be added as garnish to brighten the flavors.
This soup works well as a filling main dish during cooler months, providing protein, fiber, and nutrients from the variety of vegetables and beans. The seasonings can be adapted to taste, and the soup can be thickened or thinned by adjusting water or broth. The dish is a flexible, one-pot meal with a satisfying mix of textures and a balanced savory profile.
Using different herb blends or substituting the ground beef with extra beans allows for a vegetarian adaptation, preserving the hearty vegetable base. This recipe offers a practical way to combine pantry staples into a nourishing meal with minimal hands-on time.
Ingredients
- 2 medium onion diced
- 3 medium carrot peeled and diced
- 3 ribs celery diced
- 3 cups green beans frozen is fine, cut
- ½ head green cabbage cored and chopped
- 2 cloves garlic minced or pressed (about 2 teaspoons
- 1 lb. ground beef cooked and excess fat drained (or substitute with an additional can of beans for a vegetarian option
- 1 (15.5 ounce) red kidney bean rinsed and drained (or substitute with a different type of beans, about 1 ¾ cup; from can
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 1 teaspoon chili powder
- 1 dried bay leaf
- 2 teaspoons curry powder (optional)
- 1 (28 ounce) crushed tomatoes canned
- 4 cups beef broth low-sodium or vegetable broth
- 2 cups water (thin with extra water at the end, as needed, or omit the water completely for a thicker soup)
- parsley Optional garnish, chopped fresh
- rosemary
- thyme
Instructions
- Place onions, carrots, celery, green beans, cabbage, and garlic at the bottom of a 6-quart slow cooker. Top with cooked beef and drained, rinsed beans. Add brown sugar, salt, pepper, chili powder, bay leaf, and optional curry powder, if desired.
- Pour crushed tomatoes, beef broth, and water into the pot.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until vegetables are tender. Remove bay leaf. Taste and season with additional salt and pepper, if necessary. Ladle into bowls and garnish with fresh herbs.
Notes
- Feel free to adjust the seasoning blend; chili powder and curry powder give a distinctive flavor, but Italian herbs can be substituted.
- Add fresh herbs such as thyme, parsley, basil, oregano, rosemary, or chives either during cooking or as a garnish to enhance flavor.
- For a vegetarian version, replace ground beef with additional beans.
- Adjust water or broth quantities at the end to control the desired soup thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cups
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 131kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 359mg | 15% |
| Potassium | 624mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2231IU | 45% |
| Vitamin C | 20mg | 22% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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