Crockpot Beef & Cabbage Soup


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Jalapeno pinto beans and Mexican stewed tomatoes give this soup a spicy kick!

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Serving Size / Yield

6-8 servings


  • 1 lb. lean ground beef
  • 1 sm. head cabbage, chopped
  • two 15-oz. cans jalapeno pinto beans, liquid reserved
  • one 15-oz. can tomato sauce
  • one 15-oz. can Mexican stewed tomatoes
  • one 14-oz. can beef broth
  • 2 tsp. ground cumin

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In a skillet, brown ground beef, drain, and place in a 5- to 6-quart crockpot. Add cabbage, beans, tomato sauce, tomatoes, broth, cumin, and 1 cup water.  Mix well.  Cover and cook on low for 5-6 hours or until cabbage is tender.

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