This hearty, slow-simmered soup layers browned ground beef with softened onion and garlic, then lets carrots, celery, and tender cabbage simmer for hours in a rich tomato broth. Smoked paprika, thyme, and oregano build deep, savory flavor while the slow cooker does all the work, turning out cabbage that's fall-apart tender and carrots that yield easily to a fork. A scoop of tomato paste thickens the broth into something satisfyingly stew-like, and a scattering of fresh parsley brightens every bowl. It's an easy, set-it-and-forget-it dinner that fits neatly into a gluten free rotation, packed with vegetables and protein in one comforting pot. Ladle it up as-is or with your favorite gluten free bread on the side for dipping.
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Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Drain off any excess fat, then transfer the beef to the slow cooker insert.
Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.
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