Description
This hearty Crockpot Cabbage Soup is a nutritious, low-calorie meal perfect for cozy days. Loaded with fresh vegetables and infused with aromatic herbs, this recipe is simple to prepare and ideal for a comforting lunch or dinner. The slow cooker enhances the flavors as the cabbage, carrots, celery, and tomatoes meld together into a deliciously satisfying soup.
Ingredients
Scale
Vegetables
- 1 medium head of cabbage, chopped
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
Canned Goods
- 1 (14.5 oz) can diced tomatoes, with juices
Liquids & Oils
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon olive oil (optional, for sautéing)
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
Garnish
- Fresh parsley or basil (optional, for garnish)
Instructions
- Prepare the Vegetables: Chop the cabbage, dice the onion, peel and slice the carrots, and chop the celery. Mince the garlic carefully to release their full aroma and set aside.
- Sauté the Aromatics (Optional): In a pan, heat olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for 3-4 minutes until softened and fragrant. This step helps deepen the flavor base of the soup but can be skipped for a quicker prep.
- Combine in the Crockpot: Add the chopped cabbage, sautéed vegetables (if using), diced tomatoes with juices, vegetable broth, dried thyme, oregano, bay leaf, black pepper, salt, and red pepper flakes (if using) to your crockpot. Stir to combine all ingredients evenly.
- Cook the Soup: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The soup is ready when all the vegetables are tender and the flavors have fully melded together.
- Taste and Adjust: Before serving, remove the bay leaf and taste the soup. Adjust seasoning as needed by adding more salt, pepper, or spices to suit your preference.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley or basil if desired. Serve immediately for a warm, comforting meal.
Notes
- For a richer flavor, consider sautéing the vegetables before adding them to the crockpot.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Add other vegetables like potatoes or green beans for variation.
- The soup tastes even better the next day as flavors develop fully.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust the salt according to the sodium content of your broth.
- Use fresh herbs instead of dried if available, adjusting quantities accordingly (use about 3x the fresh amount).
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 250 ml)
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
