There is no better use of a slow cooker than to make a pot of hearty soup on a chilly day. This easy soup is loaded with chunks of tender beef, tomatoes and cabbage. Serve it with a loaf of crusty bread, or — even better — garlic bread, and it’s a full meal that practically cooks itself.
Like most soups, this one gets even better after sitting in the refrigerator overnight, which makes this a great choice for weekly meal prep. Make this soup on Sunday, and you can enjoy it throughout the work week. It freezes well, too, so you might want to stash a few servings for soup emergencies.
Slow Cooker Chunky Beef, Cabbage and Tomato Soup
6
10 minutes
4 hours and 6 minutes
4 hours and 16 minutes
2 tablespoons olive oil
1 1/2 pounds beef chuck, cubed
1 onion, diced
1 head cabbage, cut into large pieces
1 (15-ounce) can crushed tomatoes
2 (14.5-ounce) cans diced tomatoes
1 cup water
2 beef bouillon cubes
2 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
2 tablespoons dried parsley
1 1/2 teaspoons kosher salt
Heat the oil in a large skillet over medium-high heat until it begins to shimmer. Season the beef with salt and pepper and cook, turning occasionally, until browned on all sides, about 6 minutes.
Transfer the meat to the slow cooker and add the onion, cabbage, crushed tomatoes, diced tomatoes, water, beef bouillon, Worcestershire sauce, salt and pepper.
Cover the slow cooker and cook on high for 4 hours or on low for 8 hours.
Serve hot.