Description
This comforting Crockpot Cabbage Soup is a hearty, healthy, and easy-to-make meal perfect for chilly days. Loaded with fresh cabbage, carrots, onion, and garlic simmered slowly in vegetable broth and diced tomatoes, this soup develops rich flavors with minimal effort. It’s ideal for a simple lunch or light dinner, offering a delicious way to enjoy nutritious vegetables in a cozy, slow-cooked broth.
Ingredients
Scale
Vegetables
- 1 small head of cabbage, chopped
- 2 carrots, diced
- 1 onion, chopped
- 3 cloves of garlic, minced
Liquids
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
Seasonings
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Chop the cabbage, carrots, and onion into bite-sized pieces. Mince the garlic cloves finely to release their flavor fully in the soup.
- Combine Ingredients: Place the chopped cabbage, carrots, onion, minced garlic, vegetable broth, diced tomatoes (with juices), and dried thyme into the crockpot.
- Mix Thoroughly: Stir all the ingredients together well to ensure the seasonings and broth evenly coat the vegetables.
- Cook Soup: Cover the crockpot with its lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the vegetables are tender and flavors are fully melded.
- Season and Serve: Before serving, season the soup with salt and pepper to your taste, stir gently, and enjoy warm.
Notes
- For extra protein, you can add cooked beans or lentils during the last hour of cooking.
- Adjust seasoning at the end, as slow cooking can sometimes reduce the intensity of herbs and spices.
- This recipe is naturally gluten free and vegan.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- You can add a splash of lemon juice or vinegar before serving for a bright contrast.
