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