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Cabbage fiesta soup can be made in the crock pot or on top of the stove.

This cabbage fiesta soup is great comfort food and a delicious soup.  This soup is wonderful with the bread in the photo. (See link below for bread recipe) or make some cornbread muffins because they go great, too. We like this soup anytime and I make it often for my family.  This soup keeps well refrigerated and is just as good for several days when reheated on the stove or in the microwave.

Cabbage fiesta soup is so easy to make, you will find yourself making this soup often.

1 pound ground beef, cooked and drained
1 teaspoon minced garlic
1/2 to 3/4 head cabbage, chopped
1 small onion, cut in rings
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can tomatoes with green chilis
1 cup water
1 (10 3/4 ounce) can cheddar cheese soup(do not dilute)
1 (15 ounce) can kidney beans, drained
1 cup frozen cut corn (can use one can, drained)
1 small green pepper, chopped
1 teaspoon black pepper
Salt to taste
Brown hamburger with garlic on stove and drain.  Add to crock pot along with the rest of the ingredients.  Cook on high for 4 hours or low 6 – 7 hours or make on top of the stove, too.  Enjoy!
This soup is great with my Quick Peppery Cheese Bread recipe.
Cabbage Tip:  Green and Savoy cabbage is best to use in cooked recipes. Red cabbage is best raw and napa cabbage is best raw or stir fried. Bok choy is good sauteed.

Cabbage Fiesta Soup

This Crock Pot Cabbage Fiesta Soup is super easy to make and delicious on a cold day!
Prep Time15 mins
Course: Soup
Cuisine: American, southern
Keyword: Cabbage Soup, crock pot soup, easy soup
Servings: 8 servings
Author: The Southern Lady Cooks


  • 1 pound ground beef cooked and drained
  • 1 teaspoon minced garlic
  • 1/2 to 3/4 head cabbage chopped
  • 1 small onion cut in rings
  • 1 14.5 ounce can diced tomatoes
  • 1 10 ounce can tomatoes with green chilis
  • 1 cup water
  • 1 10 3/4 ounce can cheddar cheese soup(do not dilute)
  • 1 15 ounce can kidney beans, drained
  • 1 cup frozen cut corn can use one can, drained
  • 1 small green pepper chopped
  • 1 teaspoon black pepper
  • Salt to taste


  • Brown hamburger with garlic on stove and drain. Add to crock pot along with the rest of the ingredients. Cook on high for 4 hours or low 6 – 7 hours or make on top of the stove, too.

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  1. Emily Milligan says:

    Wiould cabbage cooked in a slow cooker for several hours, even on low, not become mushy? Just wondering before I try this recipe.

    • The Southern Lady says:

      Mine has never become mushy and there are plenty of comments on this recipe and no one has said theirs was mushy either. It wont be crisp but it didn’t fall apart either.

  2. Denise MacColeman says:

    Added cumin, chili powder and diced jalapeños for added flavor, good recipe.

  3. Can you leave out chili peppers and cheese soup ?

  4. How do you cut your cabbage??

    • The Southern Lady says:

      I just chop it up with a large knife on a cutting board. You can make the pieces as large or small as you like them.

  5. I’m making this today for my meeting tonight, we’re doing three different kinds of soups. This is the one I’m doing, so I’ll have to comment later how everyone enjoyed ! I’ve already tasted it and it taste delicious!

  6. Drop in a jar of Canned Deer meat … Hmm Hmmm good

  7. Bet you can spice it up a bit with some sausage vs ground beef – cabbage and sausage are a great mix!

  8. Want a printable copy of this soup

    • The Southern Lady says:

      If you look under the recipe, Margaret, there is a picture of a printer icon. Click on that and you can remove the photo and any text you don’t want and print only the recipe.

  9. Debbie Bishop says:

    It’s a snowy-icy-windy day here in Lawrenceburg, KY but I braved the elements and made a quick trip to Kroger for a few ingredients I needed. My Cabbage Fiesta Soup is now in the crockpot. Will let you know later how the family likes it. (But no way it could top your Woodford Pudding recipe, hmmm, wonder if I have all those ingredients? Maybe another trip to Kroger is in my near future, man that would be good finish to a hot bowl of soup supper, wouldn’t it? Where’s my boots?LOL) Thanks Judy, everything I’ve ever made from your recipes was delicious.

  10. How long would you cook it for on the stove?

  11. I’m trying to think of a substitute for the Cheddar Cheese soup called for in the recipe. I prefer not to have too much processed food. Any suggestions besides maybe just cheese?

    • I feel the same way Mary H.and was was wondering if I could shred some cheddar cheese with a bit of milk and melt in a double broiler.

    • I added tubettini pasta to mine. Yum

    • I think I will try to make a cheese sauce, like the sauce for mac and cheese. It’s just a white sauce with cheese melted in it. I’m thinking the cheese soup acts as a thickener, and the sauce would do the same, if it is thick enough. Maybe cook the flour/butter and add just enough milk to loosen the roux so that the cheese can melt in. Hmmmm…. thoughts?

  12. Have made a similar soup only I don’t cook the hamburger. Instead I flake it into small chunks into the mixture (last ingredient I put in) then put the lid on the crockpot and cook until I get home from work. Perfect every time!

  13. Chris Wiles says:

    I made this & it was good but I used light colored beans & did’nt draine the corn or the beans and used a little more water and garlic. I think next time I will use the sausage and butter beans which I love and a few carrots too. Thanks Debi Chowning for the idea.

  14. I made this last night with a twist or two and we loved it !! I used ground sausage instead of ground beef. I also threw in a couple new potatoes chopped, a can of butter beans, and chopped a few carrots. It was truly heaven in a bowl !!!

  15. Looks yummy! Can’t wait to try it!

  16. What size crock pot? I have a 4, is that OK?

  17. this sounds like the cabbage soup served at Shoney’s Restaurant, which I absolutely love! I don’t think theirs has the cheese, but that would be a nice touch.

  18. This looks wonderful, Judy, especially for the cloudy and colder winter days we’ve been having lately. Amazingly, we still have a cabbage or two left in the garden!

  19. This sounds great! Winter is the perfect time for soup. I like it all year round but something about the cold outside just makes soup better!

  20. I love cabbage and kidney beans together. Looks wonderful.

  21. No doubt, this is a very healthy soup. Looks great – so glad you shared. Thanks for all the inspiration you give.

  22. BakedAlaskan says:

    This sounds like a great version of this soup, especially with the cheddar soup added. Can’t wait to try it!

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