There are soups that are thin and watery, and then there is Amish slow cooker cabbage soup—the kind of hearty, savory, vegetable-packed, deeply satisfying soup that has been warming farmhouse kitchens for generations. This recipe combines tender cabbage, ground beef, potatoes, carrots, and a rich tomato broth, all slow-cooked to perfection. It is simple, budget-friendly, and utterly comforting.
The beauty of this Amish cabbage soup is its simplicity and resourcefulness. Using humble ingredients like cabbage, potatoes, carrots, and ground beef, you can create a soup that is nutritious, filling, and delicious. The slow cooker does all the work, melding the flavors into a rich, savory broth.
This Amish slow cooker cabbage soup is perfect for cold days, for using up winter vegetables, for stretching a tight budget, or for any time you crave a warm, nourishing, old-fashioned meal.
Why You Will Love This Amish Cabbage Soup
· Hearty, savory, and comforting: The ultimate farmhouse soup.
· Hands-off cooking: The slow cooker does all the work.
· Budget-friendly: Uses affordable cabbage, potatoes, and ground beef.
· Great for cold days and using up winter vegetables.
· Freezer-friendly: Make a double batch.
· Customizable: Add different vegetables or herbs.
· Healthy and nutritious.
Ingredients
Here is everything you need for Amish slow cooker cabbage soup:
For the Soup:
· 1 pound lean ground beef (85/15 or 90/10)
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 1 medium head green cabbage (about 2 pounds), cored and chopped
· 3 carrots, peeled and sliced into ½-inch rounds
· 3 celery stalks, sliced
· 4 cups low-sodium beef broth
· 2 cups water
· 1 can (15 ounces) diced tomatoes, undrained
· 2 tablespoons tomato paste
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon dried thyme
· 1 teaspoon dried parsley
· 2 bay leaves
Optional Add-Ins:
· 2 potatoes, peeled and diced (add during last 2 hours)
· 1 cup frozen corn (add during last 30 minutes)
· ½ teaspoon red pepper flakes (for heat)
For Serving:
· Fresh parsley, chopped
· Sour cream (optional)
· Crusty bread
Step-by-Step Instructions
Step 1: Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5 to 7 minutes. Add the diced onion and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for 30 seconds. Drain excess fat.
Step 2: Transfer to Slow Cooker
Place the browned beef mixture in a 6-quart or larger slow cooker.
Step 3: Add the Vegetables and Liquid
Add the chopped cabbage, carrots, celery, beef broth, water, diced tomatoes (with their juices), tomato paste, salt, pepper, thyme, parsley, and bay leaves. Stir to combine.
Step 4: Slow Cook
Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the cabbage is tender and the flavors have melded.
Step 5: Add Potatoes (Optional)
If using potatoes, add them during the last 2 hours of cooking.
Step 6: Add Corn (Optional)
If using corn, add it during the last 30 minutes of cooking.
Step 7: Serve
Remove the bay leaves. Ladle the soup into bowls. Garnish with fresh parsley and a dollop of sour cream if desired. Serve with crusty bread.
Stovetop Method
Step 1: Brown the Beef
In a large Dutch oven or soup pot, brown the ground beef, onion, and garlic as directed above.
Step 2: Add Remaining Ingredients
Add the cabbage, carrots, celery, broth, water, diced tomatoes, tomato paste, salt, pepper, thyme, parsley, and bay leaves. Bring to a boil.
Step 3: Simmer
Reduce the heat to low, cover, and simmer for 45 to 60 minutes, until the cabbage and vegetables are tender.
Step 4: Serve
Serve as directed.
Cooking Tips and Pro Tips for Best Results
· Use a mix of cabbage and other vegetables: Carrots, celery, and potatoes add depth.
· Do not lift the lid: Each time you lift the lid, heat escapes and adds 15 to 20 minutes of cooking time.
· Use low-sodium broth: This allows you to control the salt level.
· Make it vegetarian: Omit the ground beef and add an extra can of beans (kidney or white beans).
· Make it spicy: Add ½ teaspoon of red pepper flakes.
· Add potatoes for heartiness: Potatoes make the soup even more filling.
Variations and Substitutions
· Vegetarian cabbage soup: Omit the beef, add 1 can of kidney beans, and use vegetable broth.
· Spicy cabbage soup: Add ½ teaspoon of red pepper flakes or a diced jalapeño.
· Add potatoes: Add 2 diced potatoes during the last 2 hours.
· Add corn: Add 1 cup of frozen corn during the last 30 minutes.
· Add sausage: Use smoked sausage instead of ground beef.
· Gluten-free: This recipe is naturally gluten-free.
Serving Suggestions
This Amish cabbage soup is delicious served:
· With crusty bread: For sopping up the broth.
· With a dollop of sour cream: Adds creaminess.
· With fresh parsley: For brightness.
· With cornbread: A classic pairing.
Storage and Reheating Instructions
Refrigerator Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezer Storage
This soup freezes beautifully for up to 3 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
· Stovetop method (best): Reheat in a saucepan over medium-low heat.
· Microwave method: Heat individual portions for 60 to 90 seconds.
Nutritional Information
Approximate per serving (based on 6 servings, with ground beef):
· Calories: 320
· Protein: 24g
· Fat: 12g
· Saturated Fat: 4g
· Carbohydrates: 30g
· Fiber: 8g
· Sugar: 12g
· Sodium: 680mg
· Vitamin A: 80% DV
· Vitamin C: 60% DV
· Calcium: 10% DV
· Iron: 20% DV
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes.
Frequently Asked Questions
Can I use red cabbage instead of green?
Yes. Red cabbage works well but will turn the soup a purple color.
Can I use frozen cabbage?
Fresh cabbage is best. Frozen cabbage can become mushy.
Can I add potatoes to the slow cooker at the beginning?
Potatoes added at the beginning can become mushy. Add them during the last 2 hours.
Can I make this in an Instant Pot?
Yes. Use the sauté function to brown the beef. Add remaining ingredients. Pressure cook on HIGH for 12 minutes. Natural release for 10 minutes.
Is this soup gluten-free?
Yes, as written.
Can I double this recipe?
Use a 7-quart or larger slow cooker. Cooking time remains the same.
How do I get a thicker soup?
Mash some of the potatoes or cabbage against the side of the slow cooker. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) during the last 15 minutes.
Can I add other vegetables?
Yes. Zucchini, green beans, or bell peppers are excellent additions.
Final Thoughts
Amish slow cooker cabbage soup is proof that simple, humble ingredients can create something truly delicious and satisfying. This hearty, vegetable-packed soup is perfect for cold days, for using up winter vegetables, or for any time you crave a warm, nourishing meal. The slow cooker does all the work, making it ideal for busy weeknights.
This recipe is a blank canvas. Add potatoes, corn, or different vegetables. Make it spicy or keep it mild. Serve it with crusty bread or cornbread.
So brown that beef, chop that cabbage, and let your slow cooker work its magic. That is the beauty of Amish cooking—simple ingredients, patient heat, and a whole lot of flavor.