Spicy Cabbage Soup Recipe
This Spicy Cabbage Soup is a hearty, flavorful dish packed with lean ground beef, fresh vegetables, and a spicy kick from fire roasted tomatoes with green chilis and red pepper flakes. Perfectly cooked in a slow cooker or on the stovetop, it's an easy, comforting meal that brings warmth and nutrition to your table.
- Prep Time: 20 minutes
- Cook Time: 4 hours (slow cooker) or 30 minutes (stovetop)
- Total Time: 4 hours 20 minutes (slow cooker) or 50 minutes (stovetop)
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 small green cabbage, cored and roughly chopped
- 2 (15 ounce) cans diced fire roasted tomatoes with green chilis (such as Rotel)
- ½ teaspoon red pepper flakes
- 1 teaspoon granulated garlic powder
- 1 teaspoon kosher salt
- 1 quart vegetable stock (or chicken stock)
Instructions
- Cook the Ground Beef (if using): In a medium pot over medium heat, add the ground beef with a pinch of salt. Break it apart with a wooden spoon and cook until no longer pink, stirring occasionally to ensure even cooking.
- Prepare Ingredients for Slow Cooker: Add the cooked ground beef, chopped onion, red bell pepper, celery, carrots, cabbage, diced fire roasted tomatoes with green chilis, red pepper flakes, garlic powder, kosher salt, and vegetable or chicken stock to a 6-quart slow cooker.
- Slow Cook the Soup: Cover and cook on high for 4-5 hours or low for 7-8 hours, until the vegetables are very tender. Avoid removing the lid during cooking to retain moisture and heat.
- Final Seasoning: Uncover the slow cooker, stir the soup thoroughly, and taste. Adjust seasoning by adding extra salt or red pepper flakes to reach your desired level of flavor and spice.
- Stovetop Option - Cook Ground Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef with a pinch of salt, breaking it apart and cooking until it is no longer pink, stirring occasionally.
- Stovetop Option - Add Vegetables and Stock: To the same pot, add onion and cook 1-2 minutes to soften. Then incorporate the bell pepper, celery, carrots, cabbage, diced tomatoes with chilis, red pepper flakes, garlic powder, kosher salt, and vegetable or chicken stock. Stir to combine all ingredients well.
- Simmer the Soup: Cover the pot and bring the mixture to a boil. Reduce heat to low and let it simmer, covered, for 25-30 minutes, or until vegetables are tender.
- Finish and Adjust Seasoning: Uncover, stir the soup, and taste. Add more salt or red pepper flakes if needed to enhance the flavor before serving.
Notes
- For a vegetarian version, omit ground beef and use vegetable stock.
- The soup can be refrigerated for up to 4 days and freezes well for up to 3 months.
- Adjust red pepper flakes to control the soup's spiciness.
- Adding fresh herbs like parsley or cilantro before serving can add extra freshness.
- This soup is excellent served with crusty bread or over cooked rice for a heartier meal.
Find it online: https://cookedbygrace.com/spicy-cabbage-soup-recipe/
