Description
A comforting and hearty Crockpot Cabbage Soup, perfect for a nutritious and easy-to-make meal. Packed with fresh vegetables and aromatic herbs, this slow-cooked soup is full of flavor and ideal for a warming lunch or dinner.
Ingredients
Scale
Vegetables
- 1 medium head of cabbage, chopped
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
Other Ingredients
- 1 (14.5 oz) can diced tomatoes, with juices
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon olive oil (optional, for sautéing)
- 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
- Fresh parsley or basil (optional, for garnish)
Instructions
- Prepare the Vegetables: Chop the cabbage, dice the onion, peel and slice the carrots, and chop the celery. Mince the garlic.
- Sauté the Aromatics (Optional): In a pan, heat olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for 3-4 minutes until softened and fragrant. This step adds extra flavor but is optional if you’re short on time.
- Combine in the Crockpot: Add the chopped cabbage, sautéed vegetables (if using), diced tomatoes, vegetable broth, thyme, oregano, bay leaf, black pepper, salt, and red pepper flakes (if using) to your crockpot.
- Cook the Soup: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
- Taste and Adjust: Before serving, taste the soup and adjust the seasoning with additional salt, pepper, or spices as needed.
- Serve: Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with fresh parsley or basil if desired. Serve hot and enjoy!
Notes
- Sautéing the vegetables before adding them to the crockpot is optional but enhances the flavor.
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- Adjust the seasoning to your preference, especially salt and pepper.
- For a spicier soup, increase the crushed red pepper flakes.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
