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Close-up of a ceramic bowl filled with steaming cabbage soup, tender carrots, and vegetables.

Hearty Slow Cooker Cabbage Soup

This comforting and easy slow cooker cabbage soup is packed with tender vegetables, savory ground beef, and a rich tomato broth, making it perfect for a cozy weeknight meal.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1.5 lbs Ground beef lean
  • 1 medium head Cabbage about 2 lbs, cored and chopped
  • 1 large Onion chopped
  • 2 medium Carrots peeled and diced
  • 2 stalks Celery diced
  • 2 medium Potatoes Russet or Yukon Gold, peeled and diced
  • 4 cloves Garlic minced
  • 1 28 oz can Diced tomatoes undrained
  • 2 tbsp Tomato paste
  • 6 cups Beef broth low sodium
  • 1 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 2 Bay leaves
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper or to taste
  • 1/4 cup Fresh parsley chopped, for garnish (optional)

Equipment

  • 6-quart Slow Cooker
  • Large Skillet

Method
 

Preparation
  1. In a large skillet over medium-high heat, brown the ground beef. Drain off any excess fat and transfer the cooked beef to the slow cooker.
  2. Add the chopped onion, carrots, and celery to the same skillet (add a little oil if needed). Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  3. Transfer the sautéed vegetables to the slow cooker with the ground beef.
  4. Add the chopped cabbage, diced potatoes, canned diced tomatoes (undrained), tomato paste, beef broth, dried oregano, dried thyme, bay leaves, salt, and black pepper to the slow cooker. Stir everything gently to combine.
Cooking and Serving
  1. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the cabbage and potatoes are tender.
  2. Remove the bay leaves before serving. Taste and adjust seasonings as needed. Ladle hot soup into bowls and garnish with fresh chopped parsley, if desired.

Notes

For a vegetarian version, omit the ground beef and use vegetable broth. Add a can of drained and rinsed cannellini beans or lentils for protein. The soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.