Potato and Cabbage Soup Crock Pot
Warm up your soul with this hearty and wholesome Potato and Cabbage Soup made effortlessly in a crock pot. Bursting with the comforting flavors of tender russet potatoes, fresh green cabbage, earthy carrots, and fragrant garlic, this vegetable-packed soup is as nourishing as it is delicious. Slow-cooked to perfection in a savory vegetable broth and seasoned with aromatic thyme and parsley, it delivers a robust and satisfying meal with minimal effort. Perfect for cozy family dinners or meal prep, this vegan-friendly soup is easy to customize and pairs beautifully with crusty bread or a light salad. With only 20 minutes of prep time and the magic of a slow cooker, this comforting one-pot wonder is a low-maintenance recipe you'll want to make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 small head Green cabbage
- 3 medium Carrots
- 2 medium Celery stalks
- 1 large Onion
- 3 Garlic cloves
- 6 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
Instructions
Peel and dice the potatoes into small chunks. Set aside.
Chop the cabbage into thin strips, removing the core. Set aside.
Peel and slice the carrots into rounds. Dice the celery and onion into small pieces. Mince the garlic.
Heat the olive oil in a skillet over medium heat. Add the onion, celery, and garlic, and sauté for 3–5 minutes until softened and fragrant.
Transfer the sautéed vegetables into the crock pot.
Add the diced potatoes, sliced cabbage, and carrots to the crock pot.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Add the dried thyme, parsley, bay leaf, salt, and black pepper.
Stir the ingredients gently to distribute the seasonings evenly.
Cover the crock pot with its lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the vegetables are tender.
Once cooked, taste and adjust the seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving.
Serve the soup hot, optionally garnished with fresh parsley or a dollop of sour cream for extra creaminess.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6084 mg | 265% | |
| Total Carbohydrate | 305.4 g | 111% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 60.2 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 8234 mg | 175% | |
*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.
