Crockpot Cabbage Roll Soup


    • 1 pound thick bacon diced
    • 1 large onion diced
    • 3 cloves garlic minced
    • 1 pound lean ground beef
    •  cup uncooked long grain rice
    • 6-8 cups cabbage chopped
    • 28 ounces diced tomatoes
    • 10 ounces tomato soup
    • 2 tablespoons tomato paste
    • 5-6 cups beef broth
    • 1 ½ cups V8 or other vegetable juice
    • 1 teaspoon paprika
    • 1 teaspoon thyme
    • 1 tablespoon Worcestershire sauce
    • salt and pepper to taste
    • parsley for garnish


  • In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
  • Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
  • Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
  • Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
  • Stir in half of cooked bacon.
  • Spoon into bowls, top with remaining bacon and parsley if desired.

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