Wednesday, February 26, 2014

Spicy Beef & Cabbage Soup -- Slow Cooker Style

This morning it was dark, chilly and raining out. I had thawed some diced beef cubes to make my Spicy Beef & Cabbage Soup in my crock pot for dinner tonight, but when I woke up this morning, I wasn't particularly in the mood to prepare it before going to work. I convinced myself that I would be rewarded when I came home from work for the little bit of inconvenience this I pushed myself to make it. It only took me about 15 minutes to put it together and when I got home this evening I was so glad I went ahead and got it into the crock pot this morning. It smelled so good in the house when I got home from work this evening. While the sun finally made it out today, it remained chilly outside...and it was perfect soup weather. I usually use a 14.5 ounce can of diced fire roasted tomatoes in this soup, but couldn't find them quickly in my pantry this morning so I grabbed a 28-ounce can of crushed tomatoes and figured it would just have a bit more "tomatoey" soup base. Well, I really liked the additional tomato consistency in the soup broth; it made it richer tasting. Either way you make it, it tastes good. I love the combination of flavors in this soup and it is so very easy to make and requires very few ingredients. I find the chipotle chile powder in my local grocery store and it adds a nice flavor to the soup. If you don't have it, you can substitute cayenne pepper or ancho chile powder, too. I served the soup with leftover Easy Cheddar Black Pepper Biscuits that I toasted lightly in the oven. I snapped a few photos for you to see below. Enjoy!

Spicy Beef & Cabbage Soup -- Slow Cooker


2 tablespoons olive oil or coconut oil
1-1/2 pounds diced stew beef (approximate 1" cubes)
1 medium onion, diced
1 large head savoy cabbage, coarsely chopped into 1/2-inch wide strips (or regular green cabbage)
4 cups beef stock
1 14.5-ounce can diced fire roasted tomatoes (including juice)
1/2 teaspoon ground chipotle chile powder
Salt and pepper, to taste


In a large dutch oven, heat oil over medium-high until hot; add beef cubes and brown, stirring frequently. Transfer browned beef cubes and any accumulated juices to a 6-quart crock pot. In same pan, add diced onions and saute over medium high heat until translucent; add cabbage and cook until wilted and slightly softened, stirring frequently, about 10 minutes. Transfer cabbage and onion mixture to crock pot. Pour beef stock over the beef and cabbage/onion mixture. Stir in diced tomatoes with their juices, chipotle chile powder and salt and pepper, to taste. Cover and cook on low for 10 hours (up to 24 hours). Taste broth for seasoning; add additional salt and pepper, if desired. Serve in bowls.

*Note: If a less spicy soup is desired, reduce chipotle chile powder to 1/4 teaspoon. If you prefer the soup to be more tomato based, substitute the diced fire roasted tomatoes for 1 28-ounce can of crushed tomatoes.



CyberSis said...


I'm going to have to make this again Really Soon ... we're in the midst of another "polar vortex." High winds and blinding white-out conditions most of the day, and it wasn't even snowing, just whipping the existing light powdery snow all over the place. Heading for sub-zero for a couple of nights and then more snow for the weekend! Bring on the soup! :-)

Unknown said...

I made this soup yesterday down in SW Florida on an 85 degree day! As we sat out on the lanai wiping sweat from our faces, this was one of the best and easiest soups I have made! Love new recipes for cabbage and this was a winner! I did add one large chopped green pepper.... Thank you for all your hard work, love getting your newsletters! Glad you are feeling better!

Gourmet Girl Cooks said...

Thanks so much, Julie! Adding the green pepper sounds delicious. So glad you enjoyed it! :-)

Anonymous said...

Would it be possible to substitue ground beef instead?

Gourmet Girl Cooks said...

Hi Anonymous,

Yes, I think ground beef should work fine. Let me know how it turns out. :-)

Natasha said...

This looks fabulous!! Since I only cook for me, do you think I can freeze the leftovers and have them still taste good when thawed? Thanks so much!

Gourmet Girl Cooks said...

Hi Natasha,

While I have not frozen this soup yet, I know others that have. One of my followers regularly freezes it successfully. Just another could always make half f the recipe too if you chose to (and make it on the stove). I would simmer it about 2 hours or so and just check the beef and cabbage to make sure it is your desired tenderness! Hope you enjoy it. :-)

Unknown said...

We are expecting a cold snap here in Florida the next 2 days! I am going to make this tonight and let it cook overnight in the crockpot and bring it for lunch tomorrow! Should be perfect : )

Gourmet Girl Cooks said...

Hi Lisa,

What a GREAT idea! Hope you enjoy it. It's one of my favorite soups and it is just so easy to make too! Enjoy it and stay warm! :-)

Anonymous said...

So easy and delicious!!

Gourmet Girl Cooks said...

Thanks, crazyantelope! :-)

Terry said...

Ohhhh, sounds so good..... I have some chipotle peppers in the fridge that are begging to be used.. Yes I'm going to do this. Perfect for the cooler weather! and with your biscuits. Yum!

Gourmet Girl Cooks said...

Thanks Terry!

Hope you enjoy it! :-)

Cheryl said...

Have you converted this for cooking in the Instant Pot? What times would you recommend to get the beef & cabbage tender?