Throw Together Crock Pot Cabbage Soup
Warm, hearty, and effortlessly healthy, this "Throw Together Crock Pot Cabbage Soup" is the ultimate comfort food for busy days. Made with simple, wholesome ingredients like fresh green cabbage, sweet carrots, celery, and savory garlic, this nourishing soup comes together in minutes and simmers to perfection in the slow cooker. A medley of dried Italian seasoning, zesty tomato paste, and a touch of optional red pepper flakes elevate the flavors, while a splash of vegetable broth ties it all together into a soul-soothing meal. Whether you're meal prepping for the week or craving a light yet satisfying dish, this low-calorie, veggie-packed recipe will be your go-to for feel-good eating. Serve it piping hot with a sprinkle of fresh parsley and let this easy cabbage soup bring comfort to your table. Perfect for cold-weather nights, weight-loss meal plans, or simply a wholesome family dinner!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 head (medium, chopped) green cabbage
- 3 medium (peeled and sliced) carrots
- 3 chopped celery stalks
- 1 large (diced) yellow onion
- 4 cloves (minced) garlic
- 28 oz (1 can, with juice) diced tomatoes
- 6 cups vegetable broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2 tsp dried Italian seasoning
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
- 2 bay leaves
- 0.25 tsp (optional, for heat) red pepper flakes
- 2 tbsp (fresh, chopped, optional for garnish) parsley
Instructions
Prepare the vegetables: Chop the cabbage into bite-sized pieces, slice the carrots, dice the onion, chop the celery, and mince the garlic.
Heat a skillet over medium heat and add the olive oil. Sauté the diced onion, celery, and garlic for 3-4 minutes, or until fragrant and slightly softened.
In the crock pot, combine the chopped cabbage, sautéed vegetables, sliced carrots, canned diced tomatoes (with their juice), vegetable broth, and tomato paste.
Add the dried Italian seasoning, salt, black pepper, bay leaves, and red pepper flakes (if using) to the crock pot. Stir everything well to combine.
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.
Taste the soup and adjust seasonings if needed (add more salt, pepper, or Italian seasoning to taste). Discard the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1269 mg | 27% | |
*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.
