Ingredients
Scale
- 1 tablespoon olive oil
- 1 ¼ pounds lean ground beef
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 1 (16 ounce) bag tri-color coleslaw mix
- 1 quart beef broth
- 1 (28-ounce) can crushed tomatoes
- 2 (8-ounce) cans tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1 (8.8 ounce) packet of ready rice
- chopped fresh parsley, for serving (optional)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the beef and cook for about 5 minutes until mostly browned, crumbling it with a wooden spoon.
- Add the onion to the skillet and cook for about 3 minutes until it begins to soften. Stir in the garlic and remove the skillet from the heat.
- Transfer the beef mixture to a slow cooker. Add the coleslaw mix, beef broth, crushed tomatoes, tomato sauce, brown sugar, vinegar, salt, and pepper. Stir everything to combine.
- Cover the slow cooker and cook on High for 4 hours or on Low for 6 to 8 hours.
- During the last 10 to 15 minutes of cooking, stir in the packet of ready rice and cook until it is heated through.
- Serve the soup, garnished with fresh parsley if you like.
Notes
- You do not need to cook the cabbage first. The coleslaw mix softens directly in the slow cooker.
- Add the rice during the last 10 to 15 minutes of cooking to prevent it from becoming mushy.
- For a low-carb version, omit the rice and brown sugar.
- You can use other ground meats like turkey, chicken, or pork instead of beef.
- Prep Time: 15 minutes
- Cook Time: 4 hours (on High)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 14g
- Sodium: 1680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 65mg