Crock-Pot Cabbage Soup Recipe
Introduction
This Crock-Pot Cabbage Soup is a comforting and wholesome meal that’s perfect for busy days. Packed with fresh vegetables and rich flavors, it’s both hearty and healthy. Let your slow cooker do the work while you enjoy a deliciously warming soup.
Ingredients
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 4 cups chopped green cabbage
- 1 1/2 cups green beans (trimmed and cut into 1-inch pieces)
- 1 red bell pepper (chopped)
- 1 14.5-ounce can diced tomatoes
- 32 ounces low-sodium vegetable broth
- 2 1/2 tablespoons tomato paste
- 1/4 teaspoon dried oregano
- 3/4 teaspoon Italian seasoning
- Salt and pepper (to taste)
- 2 cups chopped fresh spinach
- Fresh parsley (for garnish, optional)
Instructions
- Step 1: Add the diced onion, minced garlic, chopped carrots, celery, cabbage, green beans, and red bell pepper into your Crock-Pot.
- Step 2: Stir in the diced tomatoes with their juices, vegetable broth, tomato paste, dried oregano, Italian seasoning, salt, and pepper until well combined.
- Step 3: Cover and cook on high for 3-4 hours, or until all the vegetables are tender.
- Step 4: Stir in the chopped fresh spinach and cook for an additional 5 minutes.
- Step 5: Garnish with fresh parsley if desired, then serve hot.
Tips & Variations
- For extra protein, add cooked beans or shredded chicken before serving.
- Feel free to swap vegetables based on what’s fresh or available—zucchini or mushrooms work well.
- Adjust seasoning to taste, adding more herbs or a pinch of red pepper flakes for a bit of heat.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors deepen well overnight, making it even tastier the next day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Crock-Pot Cabbage Soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is this soup vegan?
Absolutely. Using vegetable broth and fresh vegetables, this recipe is completely plant-based and suitable for vegans.
PrintCrock-Pot Cabbage Soup Recipe
This Crock-Pot Cabbage Soup is a hearty, healthy, and comforting vegetable soup that is perfect for a cozy meal. Packed with fresh vegetables like cabbage, carrots, celery, green beans, and spinach, simmered slowly in a flavorful broth with tomatoes and aromatic herbs, it’s an easy-to-make, nutritious dish that requires minimal prep and promises delicious results.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 4 cups chopped green cabbage
- 1 1/2 cups green beans, trimmed and cut into 1-inch pieces
- 1 red bell pepper, chopped
- 2 cups chopped fresh spinach
Liquids and Canned Goods
- 1 14.5-ounce can diced tomatoes (with juices)
- 32 ounces low-sodium vegetable broth
- 2 1/2 tablespoons tomato paste
Seasonings
- 1/4 teaspoon dried oregano
- 3/4 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Add vegetables: Place the diced onion, minced garlic, chopped carrots, celery, cabbage, green beans, and red bell pepper into your Crock-Pot, ensuring all the vegetables are evenly distributed.
- Stir ingredients: Add the can of diced tomatoes with their juices, vegetable broth, tomato paste, dried oregano, Italian seasoning, salt, and pepper to the Crock-Pot. Stir everything well to combine the ingredients and distribute the herbs and seasoning thoroughly.
- Cook soup: Cover the Crock-Pot and cook the soup on the high setting for 3 to 4 hours, or until all the vegetables are tender and flavors are well melded together.
- Add spinach: Once the vegetables are tender, stir in the chopped fresh spinach and cook for an additional 5 minutes with the lid on to allow the spinach to wilt and incorporate into the soup.
- Garnish and serve: Remove the lid and garnish the soup with fresh parsley if desired. Serve hot for a comforting and flavorful meal.
Notes
- You can adjust the seasoning with more salt, pepper, or Italian herbs according to your taste preference.
- For a thicker soup, add less vegetable broth or cook uncovered for the last 30 minutes to reduce the liquid.
- This soup stores well in the refrigerator for 3-4 days and freezes perfectly for up to 3 months.
- Feel free to add protein such as cooked beans or lentils to make this a more filling meal.
- If using fresh herbs instead of dried, add them at the end of cooking to preserve their flavor.
Keywords: cabbage soup, crock-pot soup, slow cooker soup, vegetarian soup, healthy soup, vegetable soup, easy dinner
