Slow Cooker Cabbage Beef Soup Ecuador

Laurie Sherman 1

Slow-cooker soup with ground beef, cabbage, kidney beans, and tomatoes. Great for a crowd, or to be enjoyed again as leftovers. Makes a lot!

Modified from: Cabbage Beef Soup

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, stock, and salt. Cover.
  2. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
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