(Slow Cooker Ground Beef Soup with Cabbage is an old recipe that’s been removed from the site, but I am leaving the printer-friendly recipe here in case anyone was a fan of the recipe. I’ve replaced this recipe with Ground Beef Vegetable Soup that’s a similar but lower-carb stove-top version of this recipe that makes a big pot of soup so you can stash some in the freezer if you’d like.)

Ingredients

  • 2 tsp. olive oil
  • 1 lb. lean ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 T crushed garlic (or more)
  • 1 14.5 oz. can petite dice tomatoes with juice
  • rinse the can of tomatoes with 1/2 can of water
  • 4 cups homemade beef stock (see notes)
  • 1 14 oz. can vegetable broth
  • 1 T dried parsley
  • 1 1/2 tsp. dried thyme
  • 2 tsp. Spike Seasoning (see notes)
  • salt and fresh-ground black pepper to taste
  • 1 cup frozen cauliflower rice (or a little more)
  • 3 cups very thinly sliced and chopped green cabbage
  • 2 cups chopped spinach
  • pinch red pepper flakes (optional)
  • 2 T sherry vinegar (or use any mild vinegar that you like)

Instructions

  1. Heat the olive oil in a large heavy frying pan and cook ground beef until it’s well-browned, breaking apart with the turner as you cook.
  2. Chop the onion and celery.
  3. Put the ground beef, chopped onion, chopped celery, crushed garlic, canned tomatoes and water you rinse the cans with, beef stock, vegetable broth, dried parsley, dried thyme and Spike Seasoning into the slow cooker and cook about 4-5 hours on high or 8-10 hours on low.
  4. While soup cooks, thinly slice the cabbage and chop the spinach. Take cauliflower rice out of the freezer, measure 1 1/2 cups, and let it thaw on the counter for an hour or so if possible. 
  5. After soup has cooked 4 hours on high or 8-9 hours on low, add the cauliflower rice, cabbage, and spinach, turn the slow cooker to high if needed, and cook about 1 hour more, or until the cabbage and cauliflower rice is done. (Add the pinch of red pepper now if you’re using it.)
  6. Taste soup and add salt and fresh-ground black pepper as desired.  (I added a tiny bit of each.)
  7. Stir in the sherry vinegar or other vinegar (start with 2 T and taste to see if you want to add more.)  Serve hot, with sour cream or grated Parmesan cheese to add at the table.
  8. This freezes well.  Let thaw in the refrigerator overnight and then heat in the microwave or in a small pan on the stove.

Notes

I used a Crock-Pot 5-Quart Smart-Pot Slow Cooker (affiliate link) for this recipe.

If you don’t have homemade beef stock use 2 cans beef broth and a little water.

Use any all-purpose seasoning blend if you don’t have Spike Seasoning (affiliate link).

If making this to cook all day, you might want to brown the ground beef, chop onions, chop celery, crush garlic, slice and chop cabbage, and chop the spinach the night before to make it easy to put the soup together in the morning.  Store these prepped ingredients in containers in the fridge, not in the slow cooker crock.

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