1. In a skillet over medium heat, brown the ground beef until no longer pink, breaking it up into crumbles as it cooks.
2. Add the chopped onion and garlic to the skillet and cook until the onion is translucent. Drain any excess fat.
3. Transfer the beef mixture to your slow cooker. Add the chopped cabbage, beef broth, diced tomatoes (with their juice), carrots, celery, bay leaf, dried thyme, and paprika.
4. Season with salt and pepper to taste.
5. Stir the ingredients to combine well. Cover the slow cooker and cook on low for 6-8 hours, or until the vegetables are tender.
6. Before serving, remove and discard the bay leaf. Taste the soup and adjust the seasoning if necessary.
Variations & Tips
For a slightly different flavor, try using ground turkey or chicken instead of beef. You can also add a can of beans, such as kidney or great northern beans, to make the soup even heartier. If you like a bit of heat, a pinch of red pepper flakes would add a nice kick. Also, using fresh herbs like parsley or dill as a garnish can add a wonderful freshness to the finished dish.
