Crockpot Cabbage Roll Soup
This Crockpot cabbage roll soup delivers all the comforting flavor of cabbage rolls and truly none of the fuss. It all cooks together in a slow cooker—an easy, hearty dinner for cold weather.
Ingredients
- 1 tablespoon olive oil
- 1 ¼ pounds lean ground beef
- 1 cup finely chopped onion
- 3 cloves garlic minced
- 16 ounce bag tri-color coleslaw mix
- 1 quart beef broth
- 28- ounce can crushed tomatoes
- 8- ounce cans tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- 8.8 ounce packet of ready rice
- chopped fresh parsley for serving (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add beef and cook until mostly browned, crumbling with a wooden spoon, about 5 minutes. Add onion and cook until onion begins to soften, about 3 minutes. Stir in garlic and remove from heat.
- Transfer ground beef mixture to a slow cooker. Add coleslaw, beef broth, tomatoes, tomato sauce, brown sugar, vinegar, salt and pepper. Stir to combine; cover and cook on High for 4 hours or on Low 6 to 8 hours. Stir in ready rice during the last 10 to 15 minutes of cooking, or until heated through.
- Serve garnished with fresh parsley if desired.