Crockpot Cabbage Roll Soup Recipe

Course: Main Course, Soup

Cuisine: American

Prep Time: 20

Cook Time: 5

Total Time: 5 20

Servings:

Calories: 415kcal

This Crockpot cabbage roll soup is sure to warm you from the inside out. So effortless to make, it's perfect for those chilly evenings.

Step-by-step photos can be seen below the recipe card.

Sauté the bacon and onion in a large skillet set over medium-high heat. Once cooked, transfer the bacon and onion to the crockpot and drain the grease from the cooking pan.
1 pound thick-cut bacon, 1 onion
Add the ground beef to the same skillet and cook until no pink remains. Transfer the cooked ground beef to the crockpot.
1 pound lean ground beef
Add all of the remaining ingredients to the crockpot, stir, and place the bay leaves last on top.
1 tablespoon minced garlic, 1 cup chopped carrots, 5 cups chopped cabbage, 28 ounces diced fire roasted tomatoes, 16 ounces tomato sauce, 6-8 cups low-sodium beef broth, ¾ cup dry long-grain rice, 1 tablespoon Worcestershire sauce, 1½ teaspoons smoked paprika, ¾ teaspoon dried thyme, ½ teaspoon dried marjoram, 2 bay leaves
Cover the crockpot with the lid and cook on high for 3 hours or on low for 5-6 hours.
Remove the bay leaves, season with salt and pepper, top with Parmesan, and serve.
Kosher salt and freshly ground black pepper, Freshly grated Parmesan cheese

If you are in a real hurry, you can add the beef and onions straight into the Crockpot. Only do this in a pinch, though, as the browning really adds flavor.

Once made, you can keep the soup in the Crockpot on the "warm" setting for up to 2 hours.

To make this soup on the stove, follow the recipe as written, using a large pot instead of a crockpot. Bring the soup to a boil in step 3, cover the pot, and simmer for 30-45 minutes, or until the rice is cooked and the vegetables are tender.

Storage: Store soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.