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Crockpot Cabbage Soup

Slow Cooker Cabbage Soup Recipe

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Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 small green cabbage (about 2 lbs), cored and chopped
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Parmesan rind (optional)

Method
 

  1. Place the cabbage, carrots, celery, onion, garlic, diced tomatoes, broth, Italian seasoning, salt, pepper, and Parmesan rind in a 6-quart slow cooker. Stir to combine.
  2. Cover and cook on low for 7 to 8 hours, until the cabbage is very tender. Remove the Parmesan rind, stir in the beans, cover, and cook on high for 15 minutes. Taste and adjust seasoning.
  3. Ladle into bowls and top with grated Parmesan and black pepper.

Notes

The Parmesan rind should be removed before serving. This soup thickens slightly as it stands; if it becomes too thick upon cooling, thin it with a splash of broth or water when reheating. For a faster cook, use the high setting for 4 to 5 hours, then add the beans and cook 15 minutes more.