Description
A hearty slow cooker soup filled with beef, cabbage, and rice, perfect for a comforting meal.
Ingredients
Scale
- 1 pound lean ground beef (browned and drained)
- 1 small onion (diced)
- 4 cups chopped green cabbage (about ½ a head)
- 1 15-ounce can tomato sauce
- 1 14-ounce can diced tomatoes
- 4 cups beef broth
- ½ cup uncooked long-grain white rice
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- Chopped parsley (for garnish)
Instructions
- Add the browned beef, onion, chopped cabbage, tomato sauce, diced tomatoes, beef broth, uncooked rice, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, paprika, thyme, and bay leaf to your slow cooker. Give everything a good stir so it’s well combined.
- Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the cabbage and rice are tender and the soup is thick and hearty.
- Remove the bay leaf, give it a taste, and adjust the seasoning if needed. Ladle into bowls and top with chopped parsley before serving.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- To freeze, allow to cool completely, then place in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg