Slow Cooker Cabbage Roll Soup
This super easy recipe for unstuffed cabbage roll soup is jam packed with flavor! It's a hearty but healthy meal.
Servings: 6
Ingredients
- 1 lb. ground beef
- 1 onion chopped
- 1 red bell pepper diced
- 3 cloves garlic minced
- 4 cups chopped cabbage
- 1 cup shredded carrot
- 14.5 oz. can diced tomatoes
- 8 oz. can tomato sauce
- 4 cups beef broth
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. salt to taste
- 1/4 tsp. pepper
- ½ cup uncooked Minute brand rice
- chopped fresh parsley for garnish (optional)
Instructions
- In a skillet over medium high heat, cook the ground beef until browned and no longer pink. Add in the chopped onion, and minced garlic, saute until the onion has softened and is translucent.
- Transfer the cooked beef, onion, and garlic to the slow cooker. Add in the diced bell pepper, chopped cabbage, shredded carrots, diced tomatoes, tomato sauce, beef broth, paprika, dried oregano, salt, and pepper. (WAIT TO ADD THE RICE).
- Stir all the ingredients together in the slow cooker.
- Cover and cook on low heat for 6 hours. Add the minute rice and stir. Cook for 45 minutes longer.
- Ladle and serve the cabbage roll soup in bowls, garnish with fresh parsley if desired, enjoy!
Notes
Cabbage roll soup freezes well! You should freeze it in ziplock bags or plastic containers with an inch of room to allow for expansion. Freeze for up to three months. Thaw the night before using it in the refrigerator.
Nutrition
Calories: 221kcal | Carbohydrates: 17g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1321mg | Potassium: 739mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1081IU | Vitamin C: 53mg | Calcium: 80mg | Iron: 4mg
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