Crock Pot Cabbage Soup
Warm up with a bowl of hearty and wholesome Crock Pot Cabbage Soup—a comforting, low-calorie meal that’s brimming with flavor and nutrition. This vibrant soup brings together tender green cabbage, sweet carrots, crunchy celery, and the rich depth of diced tomatoes, all simmered slowly in a savory vegetable broth enhanced with fragrant thyme, paprika, and a hint of red pepper flakes for subtle heat. Perfectly suited for busy days, this one-pot wonder requires minimal prep and lets your slow cooker do the work, filling your home with an irresistible aroma. Garnished with fresh parsley for a burst of brightness, this vegan-friendly soup is healthy, satisfying, and perfect as a standalone meal or paired with crusty bread. Whether you're meal prepping or looking for a cozy weeknight dinner, this easy crock pot recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 medium head (about 2 pounds) green cabbage
- 3 large carrots
- 3 stalks celery stalks
- 1 medium yellow onion
- 4 cloves garlic cloves
- 28 ounces (canned) diced tomatoes
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 2 leaves bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.25 cup (chopped, for garnish) parsley
Instructions
Chop the green cabbage into bite-sized pieces, slice the carrots and celery, dice the onion, and mince the garlic cloves.
Preheat a medium skillet over medium heat, then add olive oil and sauté the onion and garlic for 3-4 minutes, or until fragrant and translucent.
Add the chopped cabbage, carrots, celery, sautéed onion, and garlic into the crock pot.
Pour in the vegetable broth and canned diced tomatoes with their juice.
Add the bay leaves, paprika, thyme, salt, black pepper, and red pepper flakes to the crock pot, and stir to combine.
Cover the crock pot with the lid and set it to cook on LOW for 6-7 hours, or HIGH for 3-4 hours, until the vegetables are tender and flavors have melded together.
Once the soup is cooked, taste and adjust seasoning if needed. Remove the bay leaves before serving.
Ladle the cabbage soup into bowls and garnish with chopped parsley for a fresh touch. Serve warm and enjoy!
Nutrition Facts
Calories |
1335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8234 mg | 358% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 67.5 g | 241% | |
| Total Sugars | 87.7 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1036 mg | 80% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 6994 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
