Slow Cooker Cabbage Roll Soup Recipe

Ingredients

• 1 Tablespoon olive oil
• 1 yellow onion diced
• 1 pound ground beef
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 small head cabbage sliced into thin strips
• 15 ounce diced fire-roasted tomatoes (1 can)
• 15 ounce tomato sauce (1 can)
• ¾ cup long-grain white rice
• 8 cups low-sodium beef broth
• ¼ cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Saute the onions. In a medium-sized skillet, heat the olive oil over medium-high heat. Add the onion and saute until translucent.
2. Brown the beef. Add the beef to the pan followed by the salt, pepper, garlic powder, and paprika. Cook until the beef is nice and golden brown, breaking it apart as you go.
3. Load the crockpot. Add the contents of the pan to the crockpot along with the cabbage, diced tomatoes, tomato sauce, rice, and beef broth.
4. Cook. Cover and cook on low for 7 hours or on high for 4 hours.
5. Season. Stir in the fresh parsley. Taste and season with salt and pepper if needed.

Notes

1. Store in an airtight container in the fridge for up to 3-4 days. Or you can pour it into freezer bags once it has cooled to room temperature and store the leftover soup in the freezer for up to 3 months.