Description

This hearty Crockpot Cabbage Soup is a comforting, easy-to-make recipe perfect for busy days. Using fresh cabbage, carrots, onion, and garlic simmered slowly in vegetable broth with diced tomatoes and thyme, it yields a flavorful, warming soup with minimal prep. Ideal for a nutritious, low-calorie meal, this slow cooker recipe requires little active cooking time and delivers tender vegetables infused with fragrant herbs.

Ingredients

Scale

Vegetables

1 small head of cabbage, chopped
2 carrots, diced
1 onion, chopped
3 cloves of garlic, minced

Liquids and Canned Goods

4 cups vegetable broth
1 can diced tomatoes (14.5 oz)

Herbs and Seasoning

1 teaspoon dried thyme
Salt and pepper to taste

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Instructions

Chop the vegetables: Wash and chop the cabbage into bite-sized pieces. Peel and dice the carrots and onion. Mince the garlic cloves finely to release their flavor.
Add ingredients to crockpot: Place the chopped cabbage, diced carrots, chopped onion, minced garlic, diced tomatoes with their juice, dried thyme, and vegetable broth into the crockpot.
Combine: Stir all the ingredients well to ensure the broth and seasonings are evenly distributed among the vegetables.
Cook: Cover the crockpot with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, allowing the vegetables to soften and flavors to meld.
Season and serve: Before serving, taste the soup and season with salt and pepper according to your preference. Stir well and ladle into bowls.

Notes

You can add other vegetables like celery or potatoes for variation.
For a protein boost, consider adding cooked beans or lentils.
If you prefer a thicker soup, blend a portion and stir it back in.
Adjust seasoning after cooking; some broth brands are saltier than others.
Leftovers keep well refrigerated for up to 4 days or can be frozen for up to 3 months.