Description
A comforting and nourishing cabbage soup made in a slow cooker with simple ingredients that deepen in flavor.
Ingredients
Scale
- 1 medium cabbage, chopped
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 bay leaf
- 1 cup green beans, trimmed and cut into pieces
- A dash of cinnamon (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions, garlic, carrots, and celery; sauté until softened, about 5 minutes.
- Transfer sautéed vegetables to the crockpot.
- Add chopped cabbage, diced tomatoes, vegetable broth, thyme, oregano, bay leaf, salt, and pepper; stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until tender.
- About 30 minutes before serving, add the green beans.
- Taste and adjust seasoning if necessary; remove bay leaf before serving.
Notes
Add a splash of milk or a handful of cheese for a creamier finish. If the soup is too thin, use an immersion blender to puree a portion of it.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg