Slow Cooker Cabbage Roll Soup
A hearty and comforting Slow Cooker Cabbage Roll Soup, packed with lean ground beef, fresh cabbage, and vegetables. Perfect for a healthy, low-carb meal on a chilly day.
Equipment
- Slow Cooker
- Large skillet
Ingredients
- 2 pounds lean ground beef (85% or leaner)
- 1 small head cabbage chopped
- 10 ounce bag frozen cauliflower rice
- 1/2 yellow onion diced
- 28 ounces diced tomatoes (look for low-sodium or no-sugar-added)
- 6 cups low-sodium chicken broth
- 1 medium carrot chopped
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 1 tablespoon dried parsley
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Start by browning your ground beef. Heat a large skillet over medium heat, add the ground beef and half of the salt. Cook until it's nicely browned, breaking it up as it cooks.
- Once browned, carefully drain any excess fat and transfer the beef into your slow cooker insert.
- Add the diced onions and minced garlic to the slow cooker. Sprinkle in the smoked paprika, dried thyme, dried parsley, black pepper, and the remaining salt.
- Next, add the diced tomatoes, tomato paste, and chopped carrots. Gently stir in the chopped cabbage, bay leaf, and pour in the chicken broth.
- Give everything a good stir to combine all the ingredients. Cover and cook on HIGH for 3.5 hours, or on LOW for 6.5 hours.
- Make sure to add the frozen cauliflower rice during the last 30 minutes of cooking.
- Before serving, carefully remove and discard the bay leaf. If you like, garnish with a sprinkle of fresh parsley for an extra touch of flavor, then serve warm!
Notes
Nutrition Information (per serving): Calories: 301 kcal, Total Carbs: 12 g (Net Carbs: 7 g), Fats: 13 g, Protein: 30 g. Feel free to adjust spices to your liking.
