Cabbage Soup Crockpot
This hearty cabbage soup is easy to prepare and perfect for a healthy meal option. Let your slow cooker do the work while you enjoy the comforting flavors of vegetables and spices.
Equipment
- 1 Crockpot / Slow cooker
- 1 Chopping board
- 1 Ladle
- 4 Measuring cups
- 5 Measuring spoons
- 6 Serving bowls
Ingredients
- 1 head green cabbage Approx. 2 lbs.
- 2 medium carrots, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, diced
- 1 can diced tomatoes 14.5 oz, with juice.
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 leaf bay leaf
- 1 tablespoon olive oil Optional for added richness.
- to taste fresh parsley For garnish, optional.
Instructions
- Begin by preparing all your vegetables. Chop the cabbage into bite-sized pieces, dice the carrots, onions, and potatoes, and mince the garlic.
- In the crockpot, add the prepared cabbage, carrots, onions, garlic, and potatoes.
- Pour in the can of diced tomatoes, including the juice, and add the vegetable broth.
- Sprinkle in the Italian seasoning, salt, black pepper, and place the bay leaf on top. If using, drizzle with olive oil for added richness.
- Stir the mixture gently to combine the ingredients.
- Cover the crockpot with its lid and set it to cook on low heat for about 6 hours.
- Once done, remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
For added protein, you can include cooked beans or lentils in the soup.
Feel free to adjust the seasoning according to your taste preferences.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.