Description
A hearty and flavorful soup made with ground beef, cabbage, and a blend of spices, perfect for a comforting meal.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 small head of cabbage, chopped
- 2 medium carrots, sliced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, add olive oil and sauté the diced onion, garlic, and green bell pepper until softened, about 5 minutes.
- Add the ground beef to the skillet and cook until browned. Drain excess fat if necessary.
- Transfer the beef mixture to the slow cooker. Add chopped cabbage, sliced carrots, diced tomatoes, beef broth, tomato paste, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and pepper.
- Stir all the ingredients together until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded.
- Taste and adjust seasoning if needed before serving. Garnish with fresh parsley.
Notes
- For a vegetarian version, substitute ground beef with lentils or a meat substitute and use vegetable broth.
- Add a can of black beans or kidney beans for extra protein and fiber.
- Adjust the spice level by adding more or less cayenne pepper or including jalapeños.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg