Slow Cooker Cabbage Soup
This hearty slow cooker cabbage soup is the perfect comfort meal that practically makes itself. With wholesome vegetables, protein-packed beans, and aromatic herbs, it’s a nutritious dish that feeds a crowd and requires minimal hands-on time. Simply prep your ingredients in the morning, let the slow cooker work its magic, and enjoy a warming bowl of homemade soup by dinnertime.
Ingredients
- 1 head of cabbage, chopped
- 1 can diced tomatoes, 28 ounces
- 1 can kidney beans, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened.
- Add garlic and tomato paste, cook for 1 minute until fragrant.
- Transfer the sautéed vegetables to your slow cooker.
- Add the chopped cabbage, diced tomatoes with juice, kidney beans, white beans, and broth to the slow cooker.
- Stir in oregano, basil, salt, and pepper.
- Cover and cook on low for 8 hours or on high for 4 hours.
- Taste and adjust seasonings as needed before serving.
Practical Tips
Prep ahead: Chop all your vegetables the night before and store them in containers. In the morning, simply sauté the aromatics and combine everything in the slow cooker for ultimate convenience.
Customize your vegetables: Feel free to swap in other vegetables like zucchini, bell peppers, or green beans based on what you have available or prefer. The cooking time remains the same.
Enhance the flavor: For deeper flavor, brown the diced cabbage in the skillet with the other vegetables before transferring to the slow cooker. This extra step caramelizes the cabbage slightly and adds complexity to the broth.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to four days. This soup freezes beautifully for up to three months, making it ideal for meal prep. The flavors actually meld and improve after a day, so it tastes even better as leftovers. Thaw frozen soup overnight in the refrigerator before reheating gently on the stovetop.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, you can substitute fresh tomatoes, but you’ll need about four large tomatoes, diced. Fresh tomatoes may make the soup slightly less thick, so you might want to reduce the broth by half a cup if you prefer a thicker consistency.
Is this soup vegetarian? Yes, this recipe is naturally vegetarian when made with vegetable broth. The beans provide plenty of plant-based protein, making it a satisfying meal for vegetarians and omnivores alike.
Can I cook this on the stovetop instead? Absolutely. Sauté the vegetables as directed, then add all remaining ingredients to a large pot. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes until the cabbage is tender.