Spicy Cabbage Beef Soup

This is a hearty, spicy soup that practically makes itself in the slow cooker. Aside from a quick browning of the ground beef and onion, it’s a dump-and-go affair: everything goes into the Crock-Pot and cooks low and slow until the cabbage is meltingly tender.

That one bit of stovetop work is worth it. Browning the beef builds savory flavor and lets you drain off the grease, so the finished soup tastes rich without being greasy.

Picante sauce and cumin give it a warm, Tex-Mex kick, while a tomato base ties it all together. As it cooks, the cabbage softens into sweet, silky ribbons and kidney beans make every bowl filling and substantial.

It’s the kind of forgiving, big-batch soup that’s even better the next day, freezes beautifully, and feeds a hungry family without much fuss. Set it in the morning and dinner is waiting.

Kitchen Tips

• Don’t skip browning and draining the beef. It deepens the flavor and keeps the soup from turning greasy.
• Cook until the cabbage is fully tender. That’s when it turns sweet and silky rather than tough and sulfurous.
• This makes a big pot and reheats beautifully, so it’s great for meal prep and freezing.

Variations

• Adjust the heat with mild or hot picante sauce, or a pinch of cayenne or chili flakes.
• Swap ground turkey for the beef, or add more vegetables like carrots and celery.
• Stir in cooked rice or barley to make it even heartier.