Your house will smell so good when you make this soup that your neighbors might knock on your door to ask what you’re cooking!
We’ve shared many delicious recipes featuring cabbage, and for good reason. Cabbage is an excellent vegetable rich in vitamins, minerals, fiber, and flavor. It’s also a vegetable that is easy to overlook, which I know personally. I used to look at those large heads of cabbage at the grocery store and think it was too much trouble, which is really foolish when you think about it, because if you look at the prep time for this Crock-Pot cabbage soup recipe, it takes only 15 minutes. The rest of the time is spent simmering in the Crock-Pot.
So, consider me a girl on a mission. With all the recipes we’ve shared recently for this deliciously healthy vegetable, I’ve been making one a week for the last month. This week, I’m making two because the head of cabbage I bought is HUGE! I looked at this behemoth on my cutting board and wondered how I would handle it. Silly me, it was so quick and easy to cut it down into small chunks. Half went right into the Crock-Pot for this recipe, and the other half is sitting in the refrigerator for later this week. And, since it’s already prepped, that will cut my time down on whichever recipe I decide to try next.
I just finished my second bowl of this soup, and couldn’t wait to share my thoughts with you all. It has delightful Italian undertones, thanks to the oregano and Italian seasoning. I was thrilled that it uses tomato paste, because I had a little left in a tube in the refrigerator that needed to be used. The tomato paste added richness to the savory tomatoey broth. I also appreciate that the recipe calls for vegetable broth, which is perfect for the meatless meals I enjoy a few times a week. Of course, you could use chicken, turkey, or beef broth, if desired. I would stick with low-sodium, though, so that you can control the salt level in the soup.
As good as this soup tastes, I must say that the aroma is even better. One of the reasons I like using a slow cooker is that the house smells so good for hours. In fact, because I made this soup yesterday, I went to sleep last night smelling it, which is probably why I woke up so hungry this morning. There’s nothing like the aroma of delicious food throughout the house to wrap you in a warm and comforting culinary hug.
Why I love this soup
There are so many reasons to love this soup. Aside from the obvious convenience of adding everything to the Crock-Pot and leaving it to cook, this soup is unbelievably delicious and healthy. Now, putting all those obvious reasons aside, let’s talk about how much fun it is to customize. Crock-Pot cabbage soup can be enjoyed as is, or you can add the protein of your choice.
Now, don’t stop there. You can simplify things by using bags of shredded coleslaw mix rather than chopping all that cabbage. Potatoes are another great addition, and adding cubes of white or sweet potatoes can add flavor while making the soup more filling. I added some small broccoli florets to mine, and wow, they taste so good. Frozen vegetables of any type can be added during the final 20 to 30 minutes of cooking time.
How do I store leftovers?
Allow leftover Crock-Pot cabbage soup to cool to room temperature, then store it in airtight containers in the refrigerator for up to 4 days. Once chilled, you can freeze leftovers in freezer-safe containers or zippered bags for up to 3 months. Defrost the frozen soup overnight in the refrigerator, then reheat it on medium heat on the stovetop or in the microwave until it’s warm. I like to freeze it in single portions for quick and easy meals.
Serving suggestions
I often recommend serving salad with soup, but with Crock-Pot cabbage soup, no other vegetables are necessary. What you can enjoy with the soup is Quinoa Rice, a combination of two delicious grains that will taste great added to your soup bowls. Serving some bread with the soup is also great, especially for wiping up any residual broth in the bowl. Try some Dutch Oven Bread, Pull-Apart Garlic Bread, or this Gluten-Free Focaccia Recipe.
If you’d like to try some of our other delicious cabbage recipes, I highly recommend Beef-Cabbage Soup, Cabbage Roll Casserole, Instant-Pot Corned Beef And Cabbage, and Indian Fried Cabbage.
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
- Add the diced onion, minced garlic, chopped carrots, celery, cabbage, green beans, and red bell pepper into your Crock-Pot.
- Stir in the diced tomatoes (with juices), vegetable broth, tomato paste, dried oregano, Italian seasoning, salt, and pepper.
- Cover and cook on high for 3-4 hours until all veggies are tender. Stir in the chopped spinach, let cook for an extra 5 minutes, and garnish with fresh parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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