Easy Crockpot Cabbage Soup With Bacon

This crockpot cabbage soup with bacon is everything I love in a weeknight dinner simple, hearty, and packed with flavor. If you’re craving something warm and cozy that simmers low and slow while you go about your day, this soup is just the ticket.

The smoky bacon adds richness, while the cabbage softens into a tender, flavorful base. It’s a rustic, no-fuss kind of meal that reminds me of grandma’s kitchen, and best of all it’s incredibly family-friendly. I love pairing it with some crusty bread or cornbread and calling it a night. Trust me, once you make it, it’ll go straight into your regular meal rotation.

Why You’ll Love Crockpot Cabbage Soup With Bacon

This soup is simple, affordable, and incredibly filling. The bacon adds a rich smoky flavor that pairs perfectly with the natural sweetness of the cabbage and carrots. Plus, since it’s made in the crockpot, it’s completely hands-off. You can toss everything in and let it do its thing while you tackle your to-do list. It’s great for meal prep, freezes beautifully, and the leftovers taste even better the next day!

Simple Ingredients

Here’s what you’ll need to make this hearty soup:

• Green Cabbage: The star of the show mild, slightly sweet, and gets wonderfully tender as it cooks.
• Bacon: Adds a smoky, savory flavor that makes this soup irresistible.
• Carrots
  Bring a touch of natural sweetness and beautiful color.
• Celery: For a classic soup base and extra flavor.
• Onion: A foundational aromatic that adds depth and heartiness.
• Garlic: Essential for a flavorful broth just a little goes a long way.
• Diced Tomatoes: They add a light acidity and richness to the broth.
• Chicken Broth: Forms the flavorful base of the soup. You can also use vegetable broth if preferred.
• Bay Leaf: Infuses subtle herbal flavor as it simmers.
• Salt & Pepper: To taste, bringing everything together.

Servings and Cooking Times

Servings: 6
Prep Time: 15 minutes
Cook Time: 6 hours (on low)
Total Time: 6 hours 15 minutes

What Is Needed

• 1 small head green cabbage, chopped
• 6 slices bacon, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 bay leaf
• Salt and pepper, to taste

Instructions

1. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. (This step adds extra flavor but can be skipped for a dump-and-go version.)
2. In a large slow cooker, combine chopped cabbage, carrots, celery, onion, garlic, diced tomatoes, and chicken broth. Stir everything together.
3. Reserve a little for garnish if you’d like, and stir the rest into the crockpot. Add bay leaf and season with salt and pepper.
4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until vegetables are tender.
5. Discard bay leaf, taste and adjust seasoning as needed. Serve hot with reserved crispy bacon sprinkled on top.

Top Tips

• Crispy bacon is key! For maximum flavor, cook your bacon until it’s really crisp before adding it in.
• Chop cabbage in bite-size pieces so it cooks down evenly and is easy for kids to eat.
• Don’t skip the garlic. It gives the broth amazing depth.
• Use a slotted spoon to remove the bay leaf it does its job during cooking, but you don’t want to bite into it.
• Freeze leftovers in individual portions for easy lunches down the road!

Recipe Variations

• Add cooked ground sausage or beef for extra protein.
• Stir in potatoes for a heartier meal.
• Use smoked paprika or cumin for added depth.
• Make it vegetarian by using veggie broth and skipping the bacon.
• Add a splash of apple cider vinegar at the end for brightness.

Recommended Equipment

• Large Crockpot (6-quart or larger)
• Sharp chef’s knife
• Large skillet
• Wooden spoon
• Cutting board
• Measuring cups and spoons

Make Ahead Tips

You can chop all the veggies and cook the bacon the night before. Store everything in the fridge and simply dump it in the crockpot in the morning.

How to Store and Reheat

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Store in freezer-safe containers for up to 3 months.
• Reheat: Warm on the stove over medium heat or in the microwave until hot.

What to Serve With This Recipe

• Warm crusty bread or dinner rolls
• Cornbread
• A fresh green salad
• Grilled cheese sandwiches for the kids

What You Need to Know About This Recipe

Cabbage soup is a humble and budget-friendly dish that’s been around for centuries. It’s especially popular in Eastern European and Southern cuisines, where cabbage is a staple ingredient. Adding bacon takes it to another level with smoky, savory richness that turns a basic soup into a crave-worthy meal. Making it in the crockpot makes the whole process effortless, making it perfect for busy families.

More Slow Cooker Meals

Crockpot Cabbage Soup With Bacon

Michelle

A hearty and comforting cabbage soup slow-cooked to perfection with smoky bacon, tender vegetables, and a rich tomato broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Soup

Servings 6

Equipment

• Large Crockpot (6-quart or larger)
• Sharp chef’s knife
• Large skillet
• Wooden Spoon
• Cutting board
• Measuring cups and spoons

Ingredients

  

• 1 small head green cabbage chopped
• 6 slices bacon chopped
• 2 carrots sliced
• 2 celery stalks sliced
• 1 yellow onion diced
• 3 cloves garlic minced
• 1 14.5 oz can diced tomatoes
• 4 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste

Instructions

 

• Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. (This step adds extra flavor but can be skipped for a dump-and-go version.)
• Add ingredients to crockpot: In a large slow cooker, combine chopped cabbage, carrots, celery, onion, garlic, diced tomatoes, and chicken broth. Stir everything together.
• Add bacon: Reserve a little for garnish if you’d like, and stir the rest into the crockpot. Add bay leaf and season with salt and pepper.
• Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until vegetables are tender.
• Finish: Discard bay leaf, taste and adjust seasoning as needed. Serve hot with reserved crispy bacon sprinkled on top.

Notes

You can prep the veggies the night before and store them in the fridge to save time in the morning. For a thicker broth, mash some of the cooked vegetables before serving.

Keyword Crockpot Cabbage Soup With Bacon

One-Pot Cooking Rocks!