Crockpot Cabbage Roll Soup


Crockpot Cabbage Roll Soup

Author Catherine's Plates


  • 1 1/2 lbs Ground Beef
  • 1 TBS cooking oil
  • 2 small onions, chopped
  • 1 head cabbage chopped
  • 1 green bell pepper, chopped
  • 1 (10 oz) can Tomato Soup
  • 1 (10 oz) can rotel tomatoes or regular canned diced tomatoes)
  • 4-6 cups Beef Broth
  • 1 TBS garlic minced
  • 1 cup uncooked white long grain rice (I used basmati)
  • salt & pepper to taste


  • In a large skillet over medium high, heat up oil and then brown up ground beef with onion. Drain the excess grease and place cooked meat and onion into bottom of crockpot.
  • Add tomato soup, rotel tomatoes, beef broth, garlic, uncooked rice, cabbage, bell peppers, and salt & pepper to taste. Mix well to combine.
  • Place lid on and cook on low for 6-7 hours or on high for 4-5 hours until cabbage and rice are tender. (During the cooking time you can add more broth if needed.)