Cabbage Crock Pot Soup Recipe
This easy cabbage crock pot soup is loaded with tender veggies in a savory broth—perfect for cozy weeknights and meal prep.
Equipment
- 6-quart slow cooker (Crockpot)
- Large knife
- Cutting board
- Vegetable peeler
- Measuring cups and spoons
- Large spoon or ladle
Ingredients
- 1 medium head green cabbage shredded
- 3 medium carrots sliced
- 2 celery stalks diced
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 14.5 oz can diced tomatoes
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Prep the veggies. Wash and shred the cabbage. Chop carrots, celery, onion, and mince the garlic.
- Optional sauté. In a skillet, heat olive oil and sauté onion and garlic until fragrant, about 3 minutes. This step adds extra flavor but can be skipped if you're short on time.
- Layer into crockpot. Add cabbage, carrots, celery, onion, garlic, and diced tomatoes to the slow cooker.
- Pour in broth. Add vegetable broth and sprinkle in salt, pepper, and Italian seasoning.
- Cook. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are soft and flavors have melded.
- Taste and adjust. Add more salt or seasoning if needed before serving.
- Serve. Ladle into bowls and serve warm. Optional: garnish with parsley or a sprinkle of parmesan.
Notes
- Skip sautéing the onions/garlic for a true dump-and-go version.
- Add cooked sausage or beans at the end if you'd like to bulk it up.