Crockpot Cabbage Soup

Drain off most of the oil and discard. Remove the bacon, onion, and set aside.

Add the ground beef to the skillet and brown it using the remaining oil. Stir and crumble the beef as it cooks to ensure even cooking.

To a 7 to 8-quart slow cooker, add the bacon, onion, browned ground beef, all remaining ingredients (except optional garnishes), and stir to combine. Tips - Start with 6 cups of the beef broth; you can always add more later. Place the bay leaves into the slow cooker last, on top, so they are easier to find and remove later.

Cook on high for 3 hours OR on low for 5 to 6 hours, or until done. While cooking, if you notice that the overall level of broth is low or lower than you'd like, add the remaining beef broth (up to 2 cups, or as needed).

After the soup has cooked, remove the bay leaves, stir, taste, and check for seasoning balance. Tip - If the soup tastes at all flat or like it's lacking something, it likely needs more salt so don't be afraid to salt it as necessary. Additionally, if you want to play up the smoky aspect, add additional smoked paprika as desired. To add a tiny bit of heat without making it spicy, a couple tiny shakes of cayenne pepper will do the trick.

Optionally garnish with parsley and/or marjoram, or Parmesan, as desired and serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Use freezer and microwave-safe containers for ease.