It doesn’t get much easier than a healthy pot of Grandma’s slow cooker cabbage soup with hamburger, beans, and loads of veggies. Prep a big batch in advance and stash it in the fridge or freezer for busy days!
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If you enjoy cabbage as much as we do, be sure to try this fried cabbage with apples and onion, a cozy cabbage roll casserole, and this one-pot sausage and cabbage dinner, too!
5 STARS … I made this recipe for tonight’s dinner, and it was incredible. Thank you!! I will definitely repeat. I added some cayenne pepper for a little extra kick. SO GOOD!
– Liz
An Easy and Satisfying Hamburger and Cabbage Soup
Forget any negative thoughts that you might have about the boring, bland, cabbage soup diet! Even though it’s good for you, this crockpot cabbage soup recipe doesn’t taste like a weight loss soup, and it certainly won’t leave you hungry an hour later.
My Grandmother’s crockpot cabbage soup is easy, healthy, and incredibly flavorful and satisfying. Each bowl is packed with plenty of protein from the ground beef, fiber-rich beans, sweet, tender cabbage, plenty of spice, and many filling vegetables. Whether you’re trying to lose weight or just looking for a delicious bowl of classic comfort food, my grandmother’s slow cooker cabbage soup recipe is sure to become a favorite!
A Few Notes Before You Get Started
- My grandmother always added hamburger to her cabbage soup for extra nutrients and filling protein. You can omit the ground beef and substitute with an extra can of beans, or use ground Italian sausage or ground turkey instead.
- Feel free to swap out the kidney beans and sub with just about any of your favorite beans. Other good options include navy beans (or Great Northern beans), cannellini beans, pinto beans, pink beans, black beans, and Garbanzo beans.
- Use a low-sodium beef broth so that you can adjust the salt to suit your taste. You can use chicken broth or vegetable broth if you prefer.
How to Make Crockpot Cabbage Soup
My grandmother was known for her stove top beef cabbage soup, which she prepared almost every week and often served to friends. I’ve taken her classic recipe and adapted it for the slow cooker, making it a convenient option for busy days. You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Brown the meat in a skillet. Whether you’re using lean ground beef, ground turkey, or sausage, make sure to brown the meat in a skillet before adding it to the slow cooker. This allows you to drain off the excess grease so that your soup isn’t too greasy at the end.
- Layer the vegetables in the bottom of the slow cooker.
- Top with the beef, beans, and seasoning.
- Add crushed tomatoes, beef broth, and water over top.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the vegetables are nice and tender.
- Ladle into bowls and garnish with fresh herbs, if desired.
Serving Suggestions
Pair a warm bowl of crockpot cabbage soup with one-bowl pumpkin bread or these easy pumpkin muffins. It’s also delicious alongside flaky biscuits, this Southern cornbread recipe, one-bowl orange cranberry muffins, or a loaf of crusty Dutch oven bread.
Preparation and Storage Tips
- Leftover cabbage soup will keep in an airtight container in the refrigerator for 3-4 days.
- Freeze: This soup freezes very well! Let it cool to room temperature, then transfer to the fridge. Once chilled, transfer the mixture to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Reheat: Place the cooked soup in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, just until the soup reaches the desired temperature. You can also reheat individual bowls in the microwave for about 1-2 minutes.
Tips for the Best Slow Cooker Cabbage Soup Recipe
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly. You’ll know the soup is done as soon as the veggies are tender.
- Change the seasonings! My grandmother always added chili powder and curry powder to her cabbage soup with hamburger, giving the dish a really unique, delicious flavor. That said, you can feel free to substitute with other flavors, such as an Italian seasoning blend. Try adding fresh herbs to the pot as well! Good options include thyme, parsley, basil, oregano, rosemary and chives.
- Adjust the amount of water to suit your preference. For a very thick soup (that’s more like a stew), omit the water altogether. For a thinner soup, add an extra 1-2 cups at the end.
- Fresh herbs or a squeeze of fresh lemon juice add a bright finishing touch to each bowl of soup.
This soup was a big hit with my family!! So much so none of it made it to the freezer for a quick meal for myself on a cold day!! Will definitely be making it again! Thanks for sharing!
– Cindy
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot Cabbage Soup with Hamburger
Ingredients
- 2 medium onions, diced
- 3 medium carrots, peeled and diced
- 3 ribs celery, diced
- 3 cups cut green beans (frozen is fine)
- ½ head of green cabbage, cored and chopped
- 2 cloves garlic, minced or pressed (about 2 teaspoons)
- 1 lb. ground beef, cooked and excess fat drained (or substitute with an additional can of beans for a vegetarian option)
- 1 (15.5 ounce) can red kidney beans (about 1 ¾ cup), rinsed and drained (or substitute with a different type of beans)
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 1 teaspoon chili powder
- 1 dried bay leaf
- 2 teaspoons curry powder (optional)
- 1 (28 ounce) can crushed tomatoes
- 4 cups low-sodium beef broth or vegetable broth
- 2 cups water (thin with extra water at the end, as needed, or omit the water completely for a thicker soup)
- Optional garnish: chopped fresh parsley, rosemary, or thyme
Instructions
- Place onions, carrots, celery, green beans, cabbage, and garlic at the bottom of a 6-quart slow cooker. Top with cooked beef and drained, rinsed beans. Add brown sugar, salt, pepper, chili powder, bay leaf, and optional curry powder, if desired.
- Pour crushed tomatoes, beef broth, and water into the pot.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until vegetables are tender. Remove bay leaf. Taste and season with additional salt and pepper, if necessary. Ladle into bowls and garnish with fresh herbs.
Notes
Nutrition
Crock Pot Cabbage Soup Recipe Variations
- Cooking for a smaller family? Cut all of the ingredients in half, and freeze any leftovers. As written, the recipe makes a very large pot of soup!
- Try ground Italian sausage in the soup rather than ground beef. If using Italian sausage, substitute Italian seasoning for the chili powder and curry.
- Just about any vegetables will work in this recipe, so feel free to clean out your fridge or freezer! Diced zucchini or squash, diced tomatoes, sliced mushrooms, frozen corn or peas, or peeled, diced potatoes would also be good additions.
- Give the soup a stronger, richer tomato flavor by adding tomato paste to the pot. You may need to thin the broth with a little bit more water at the end.
- Stir in cooked brown rice, white rice, barley, or pasta to bulk up the beef and vegetable soup.
- For a vegetarian cabbage soup recipe, substitute an extra can of beans for the ground beef, and use vegetable broth instead of beef broth.
- Make it spicy with a dash of cayenne or crushed red pepper flakes.
More Crock Pot Soup Recipes to Try
Crock Pot Vegetable Soup
5 hours hrs 15 minutes mins
Slow Cooker Chicken Tortilla Soup
3 hours hrs 10 minutes mins
Easy Crock Pot Potato Soup
4 hours hrs 45 minutes mins
This post was originally published in January, 2017. It was updated in December, 2024.
I definitely overdid it with the sweets this holiday! I feel like I’m in a food coma and I need to get out haha! This detox soup sounds PERFECT, Blair! I love that it’s made in the slow cooker and filled with veggies. Just what I need for this cold and to get me back on track. Love this!
Thanks, Gayle! Yep…Christmas definitely did a number on me! Time for some veggies… 🙂
I never would have thought to add cabbage. What a great idea and looks so comforting. Happy New Year friend!
Thanks, Megan! Happy New Year to you, too! 🙂
Blair, thanks for such a great idea. I love to cook with cabbage, it is comfort food to me (borscht is one of our winter favorites). Sauekraut is especially beneficial this time of the year as an immunity booster. I am adding this soup to my meal plan.
Thanks, Mila! Cabbage is totally underrated! 🙂
This looks super. Going to try it this week!
yum! this looks amazing and definitely needed after the holidays
I’m all about detox soup if it involves deliciousness! YES! no garbage! haha. BRING ON THE CABBAGE! ahhh .love .it
Yes, my cabbage-loving friend! 🙂
Sooo I’ve never done a detox before but I don’t think I’d turn my nose up if this was on the menu 😉 YUM!
No detoxes for me either, Kristy! Just delicious, healthy soup!
I definitely need this soup in my life now. My body is screaming for some cleansing! Celebrating New Year with my parents and family literally killed me hahah 😀 This cabbage soup looks absolutely delicious Blair. It’s loaded with veggies and wonderful spices… just yum! Sharing this off course 😉
Oh, I feel the same way, Natalie! The holidays always do a number on us!
I have been buying all my groceries from a local organic grocery who delivers for the past year. What’s nice is that what’s offered is usually seasonal, so cabbage is in abundance right now. Your cabbage soup is cooking away in my crockpot as we speak! I did add some spicy vegetable juice instead of water. Can’t wait to taste!!!!
Sue, that sounds like a delicious addition! I need to remember the spicy juice for the next time that I make it! Enjoy. 🙂
I’m making this soup as we speak I added some corn and mushrooms also???? It has my house smelling nothing but yummyness!
That’s great, Madeline! Your additions sound delicious! Hope you enjoyed it! 🙂
The curry and turmeric makes this soup different from other veggie soups. We loved it. I served it with pita bread and hummus, and a fruit salad for a nice co trust in flavors.
Awesome! So glad that you enjoyed it! The addition of pita and hummus sounds PERFECT. I need to remember that!
The photograph looks so yummy for this soup, I could almost eat it off the page….ha……..surely will be making this ….(veggie style.). What an easy comforting way to lose the lbs,
Thanks!
Thank you, Joan! I hope that you love it!
Why is sodium count so high?
Love love love this soup. I was looking for a detox soup on the internet and came across this recipe. My fiancé and I love it. I have eaten the soup with 2 hard boiled eggs in the morning, just the soup for lunch and soup and a protein for dinner. I am on my fifth day and I am feeling lighter and more energized! Any smother success stories pertaining to weight loss and this soup?
That’s great, Anne! I’m so glad that you guys like the soup! Thanks for letting us know. 🙂
Tried this today and used Ground Turkey, but unfortunately my crockpot was too small to finally add the 28oz of Tomato’s. So unfortunately that was omitted but other than that, this was very delicious!! Next time will add more spices to it to make it a bit more snappy. Other than that, great recipe!! Worth trying…
Thanks for letting me know, Liza! 🙂
Made the soup today and I too used Ground Turkey (80/20) and used a 6 Qt. Crockpot. Followed recipe, left out the Turmeric and Curry powder. However, I added 1/2 tsp. Balsamic Vinegar of Modena, 1 Tsp. of Kitchen Bouquet Browning and Seasoning Sauce (Excellent for your gravies, Sauces, Soups & Stews), 1 Tsp. Of French’s (Reduced Sodium) Worcestershire Sauce. Guess I splurged a bit as I had the Soup with a pan of Cornbread that I made from scratch. Definitely a go to Super Bowl delight. All enjoyed–Great Detox–whether their team won or lost.
Awesome, James! That sounds like the perfect cozy meal! I just made a batch of the soup last week, and I always enjoy it. Your substitutions sound delicious, and you can never go wrong with the cornbread! It’s all about balance. 🙂
This soup sounds so yummy. I have half a head of red cabbage that I need to use soon. Do you think that would work in this soup instead of the green?
Hey, Becky! Yes — I think the red cabbage should work fine, too! It will just turn your soup a reddish/purple color, I bet! 🙂
I have this soup in the slow cooker right now and can hardly wait to dig in ! I have a small slow cooker and it is literally full to the brim of all this goodness ! I only had room for 3/4 cup of water so it will be more stew-like which is totally fine ! The only change l made was l substituted the ground beef with a 340 gram package of Vegie Ground Round and used a 19 ounce can of kidney beans . (Added bonus you don’t have to cook the Vegie Ground Round first !). I have been trying to eat healthy and my one daughter is on a mission to lose weight and my other daughter and son-in-law rarely eat meat so this is s win-win recipe . Only me here tonight but they will be dropping in over the course of the week so l’m prepared !! If there is any left l’ll freeze it in individual portions for a quick and comforting meal for myself (in cold Saskatchewan , Canada) . Thank you so much for sharing this recipe . Happy ‘”belated” New Year to you and your family ! ????
Sounds great, Cindy! It’s one of my favorites, so I hope that your family enjoys it as well!
This soup was a big hit with my family !! So much so none of it made it to the freezer for a quick meal for myself on a cold day !! Will definitely be making it again ! Thanks for sharing !
Awesome, Cindy! That’s a true sign of a hit — when there aren’t any leftovers! 🙂
I absolutely love this recipe ! I made it again yesterday for the second time in less than 2 weeks ! I followed the recipe the first time , as written , with only a couple small changes that l shared in my February 11 comment . This time l “detoxed” my cupboards…it’s great for using up odds and ends ! I made a 1/2 batch , as written , substituting a 14 once can of green beans (drained) , 2 cups of some leftover vegetable broth , 1/2 pound ground Vegie round , l packet beef bouillon dissolved in 1cup bowling water , 14 ounce can diced seasons tomatoes and and 19 ounce can kidney (which was the only size l had on hand) . I like it more stew-like which is why l cut back on the water ! I had no leftovers the first time to tuck away in the freezer for a cold day and l have a feeling l won’t again this time ! Thanks again Blair !
Yay! That’s great, Cindy! Thanks for sharing your suggestions, too! 🙂
5 STARS … I made this recipe for tonight’s dinner, and it was incredible. Thank you!! I will definitely repeat. I added some cayenne pepper for a little extra kick. SO GOOD!
Excellent! I’m so glad that you enjoyed it, Liz! It’s one of my favorites, too!