Slow Cooker Hamburger Vegetable Soup with Cabbage
This slow cooker hamburger vegetable soup is packed with ground beef, cabbage, carrots, corn and celery in a smoky, lightly spicy tomato broth. About 20 minutes of prep, then 4 hours on high.
Ingredients
- 4 cups beef broth
- 2 cups water
- 16 oz ground beef
- 2 Tbsp tomato paste
- 14.5 oz canned diced tomatoes with juice
- 1 cup corn frozen or drained canned
- 2 cups chopped cabbage
- 1 onion chopped
- 1 carrot chopped
- 4 cloves garlic chopped
- 1 big potato peeled and cubed
- 1 stalk celery chopped
- 1 Tbsp butter
- 2 bay leaves
- 1 tsp red chili flakes
- ¼ tsp dried oregano
- 1 tsp smoked paprika
- 1 Tbsp sea salt
- 3 peppercorns
- 2 Tbsp cornstarch
Instructions
- Fry the chopped onion in the butter over medium heat until slightly golden.
- Add the ground beef and brown it over medium heat.
- Add the chopped garlic and fry for a few minutes.
- Stir in the tomato paste and fry for 2 minutes more.
- Place the carrot, cabbage, celery, potato, corn and cooked beef in the slow cooker. Pour in the water and beef broth, then add the sea salt, spices and bay leaves.
- Cover and cook on high for 4 hours.
- Stir in the cornstarch and diced tomatoes with their juice; cook for 10 more minutes.
- Discard the bay leaves. Serve with bread and sour cream.
Recipe Notes
- Less spicy: use 1/2 tsp red chili flakes.
- Extra flavor: add half the seasonings while frying the beef with the onion and garlic.
- Serve in warmed bowls so the soup stays hot longer.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 28g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1989mg | Potassium: 930mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2280IU | Vitamin C: 24mg | Calcium: 81mg | Iron: 4mg
