Name: Betty’s Ground Beef & Cabbage Soup
Prep time: 15 min
Cook time: 5 h 30 min
Total time: 5 h 45 min
Ingredients: 1 tbsp cooking oil; 1 large onion, chopped; 2 cloves minced garlic; 2 lbs lean ground beef; 2 14 oz bags shredded coleslaw mix; 2 14.5 oz cans diced tomatoes, with liquid; 1 10 oz can Rotel; 6 cups beef bone broth (although any broth can be used here); 1 tbsp Italian seasoning; ½ tsp (or more!) garlic powder; 2 tbsp Worcestershire sauce; 1 tsp (or more!) red pepper flakes; 2 bay leaves (optional); salt, to taste; black pepper, to taste

AuthorMelissa

DifficultyBeginner

Betty's recipe for a thick and flavorful soup!

Prep Time15 minsCook Time5 hrs 30 minsTotal Time5 hrs 45 mins

Ingredients

1 tbsp cooking oil

1 large onion, chopped

2 cloves minced garlic

2 lbs lean ground beef

2 14 oz bags shredded coleslaw mix

2 14.5 oz cans diced tomatoes, with liquid

1 10 oz can Rotel

6 cups beef bone broth (although any broth can be used here)

1 tbsp Italian seasoning

½ tsp (or more!) garlic powder

2 tbsp Worcestershire sauce

1 tsp (or more!) red pepper flakes

2 bay leaves (optional)

salt, to taste

black pepper, to taste

Directions

Heat the oil in a large saute pan over medium heat. Add chopped onions and cook 10 to 15 minutes, stirring occasionally, until onions start to brown.

Add ground beef to the pan. Season with sea salt and black pepper. Increase heat to medium-high. Cook, breaking apart with a spatula, until beef is browned (7-10 minutes).

Place remaining ingredients into slow cooker, except for bay leaves.

When the beef is browned, add the beef and onion mixture to the slow cooker. Stir to combine. Season with more salt and/or pepper to taste, then add bay leaves.

Cook for 5-6 hours on low or 1-2 hours on high. Remove the bay leaves before serving.

Categorybeef, slow-cooker, soup