Slow Cooker Cabbage Soup

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Slow Cooker Cabbage Soup is the perfect comforting soup, made with simple ingredients like cabbage, onion, carrots, diced tomatoes, and white beans slow cooked in vegetable stock and seasoning until savory and hearty!

Prep Time10

Cook Time5

Total Time5 10

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 227kcal

Author: Jacqui

Equipment

1 6-7 quart slow cooker

Ingredients

1 small green cabbage cored, chopped into 1-inch pieces
1 medium yellow onion chopped
2 medium celery stalks chopped
3 medium carrots peeled and chopped
28 ounces diced tomatoes (1 can)
8 cups vegetable stock or chicken stock
4 tablespoons extra virgin olive oil
2 teaspoons Italian seasoning
2 bay leaves
3 cloves garlic minced
1 tablespoon lemon juice
15 ounces cooked cannellini beans (1 can)
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste

US Customary - Metric

Instructions

Add all ingredients to the slow cooker, except for the beans. Stir everything together. Place the lid on the slow cooker and cook for 4-5 hours on high, or 8-9 hours on low.
Add the beans 30 minutes before the time is done and stir into the soup. Place the lid back onto the slow cooker and finish the cooking time. The soup is done when the carrots and cabbage are fork-tender. Add additional salt and pepper as-needed and discard the bay leaves before serving.

Notes

Click on the time in the instructions to start a timer!

Storage

Refrigerate in an airtight container for 3-4 days.

Freeze in freezer-safe containers for 2-3 months.

Cooking Tips

Purple cabbage will also work for this recipe, but it will make everything purple.
For a thicker tomato broth, add a can of tomato puree or stir in a few tablespoons of tomato paste.
When you cut up your head of cabbage, remember to remove and discard the core. It's typically tougher and more bitter than the rest of the cabbage.

Nutrition