Spicy Beef & Cabbage Soup -- Slow Cooker Style

This morning it was dark, chilly and raining out. I had thawed some diced beef cubes to make my Spicy Beef & Cabbage Soup in my crock pot for dinner tonight, but when I woke up this morning, I wasn't particularly in the mood to prepare it before going to work. I convinced myself that I would be rewarded when I came home from work for the little bit of inconvenience this morning...so I pushed myself to make it. It only took me about 15 minutes to put it together and when I got home this evening I was so glad I went ahead and got it into the crock pot this morning. It smelled so good in the house when I got home from work this evening. While the sun finally made it out today, it remained chilly outside...and it was perfect soup weather. I usually use a 14.5 ounce can of diced fire roasted tomatoes in this soup, but couldn't find them quickly in my pantry this morning so I grabbed a 28-ounce can of crushed tomatoes and figured it would just have a bit more "tomatoey" soup base. Well, I really liked the additional tomato consistency in the soup broth; it made it richer tasting. Either way you make it, it tastes good. I love the combination of flavors in this soup and it is so very easy to make and requires very few ingredients. I find the chipotle chile powder in my local grocery store and it adds a nice flavor to the soup. If you don't have it, you can substitute cayenne pepper or ancho chile powder, too. I served the soup with leftover Easy Cheddar Black Pepper Biscuits that I toasted lightly in the oven. I snapped a few photos for you to see below. Enjoy!

Spicy Beef & Cabbage Soup -- Slow Cooker

Ingredients:

2 tablespoons olive oil or coconut oil
1-1/2 pounds diced stew beef (approximate 1" cubes)
1 medium onion, diced
1 large head savoy cabbage, coarsely chopped into 1/2-inch wide strips (or regular green cabbage)
4 cups beef stock
1 14.5-ounce can diced fire roasted tomatoes (including juice)
1/2 teaspoon ground chipotle chile powder
Salt and pepper, to taste

Directions:

In a large dutch oven, heat oil over medium-high until hot; add beef cubes and brown, stirring frequently. Transfer browned beef cubes and any accumulated juices to a 6-quart crock pot. In same pan, add diced onions and saute over medium high heat until translucent; add cabbage and cook until wilted and slightly softened, stirring frequently, about 10 minutes. Transfer cabbage and onion mixture to crock pot. Pour beef stock over the beef and cabbage/onion mixture. Stir in diced tomatoes with their juices, chipotle chile powder and salt and pepper, to taste. Cover and cook on low for 10 hours (up to 24 hours). Taste broth for seasoning; add additional salt and pepper, if desired. Serve in bowls.

*Note: If a less spicy soup is desired, reduce chipotle chile powder to 1/4 teaspoon. If you prefer the soup to be more tomato based, substitute the diced fire roasted tomatoes for 1 28-ounce can of crushed tomatoes.