Today is ‘2025-07-03 11:37:25.151911’, You’re a US-based food blogger, write recipe post for ‘vegetable cabbage soup recipe slow cooker’.
Why This Recipe Works
- It’s a set-it-and-forget-it meal that saves you time and energy.
- The slow cooker melds the flavors together beautifully, creating a depth of taste that’s hard to achieve otherwise.
- It’s packed with nutrients from a variety of vegetables, making it a healthy choice for any meal.
- The recipe is incredibly versatile, allowing for numerous substitutions based on what you have on hand.
- It’s a budget-friendly dish that feeds a crowd, perfect for family dinners or meal prep.
Ingredients
- 1 medium head of cabbage, chopped
- 2 cups carrots, sliced
- 2 cups celery, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Equipment Needed
- Slow cooker
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Instructions
Step 1: Prepare Your Vegetables
Start by washing all your vegetables thoroughly. Chop the cabbage into bite-sized pieces, slice the carrots, dice the celery and onion, and mince the garlic. This prep work is crucial for ensuring even cooking and the perfect texture in your soup.
Step 2: Layer Ingredients in the Slow Cooker
Place all the chopped vegetables into the slow cooker. Add the vegetable broth, diced tomatoes (with their juice), thyme, oregano, and a pinch of salt and pepper. Stir gently to combine. The liquid should just cover the vegetables; if not, add a bit more broth or water.
Step 3: Cook on Low for 6-8 Hours
Set your slow cooker to low and let the magic happen for 6 to 8 hours. This long, slow cooking process allows the flavors to deepen and the vegetables to become tender without turning to mush.
Step 4: Adjust Seasonings
After cooking, taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, or even a dash of hot sauce for some heat.
Step 5: Serve and Enjoy
Ladle the soup into bowls and serve hot. This soup pairs wonderfully with a slice of crusty bread or a side salad for a complete meal.
Tips and Tricks
For an even richer flavor, consider sautéing the onions, garlic, and celery before adding them to the slow cooker. This step caramelizes the vegetables slightly, adding a new dimension of taste. If you’re short on time, you can cook the soup on high for 3-4 hours instead. To make this soup more filling, add cooked beans or lentils. For a creamier texture, blend half of the soup before serving. Always store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Recipe Variations
- Add protein: Stir in cooked chicken, beef, or tofu during the last 30 minutes of cooking.
- Make it spicy: Include a diced jalapeño or a teaspoon of red pepper flakes for some heat.
- Go creamy: Stir in a cup of coconut milk or heavy cream before serving for a richer soup.
- Add grains: Throw in a cup of cooked quinoa, rice, or barley to make the soup more hearty.
- Change up the veggies: Use kale or spinach instead of cabbage for a different flavor profile.
Frequently Asked Questions
Can I make this soup on the stove instead? Absolutely! Just simmer all the ingredients in a large pot over medium heat for about 45 minutes to an hour, or until the vegetables are tender.
How can I thicken the soup? If you prefer a thicker soup, you can blend a portion of it or add a slurry of cornstarch and water during the last 30 minutes of cooking.
Is this soup freezer-friendly? Yes, this soup freezes beautifully. Just cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months.
Summary
This vegetable cabbage soup is a nutritious, flavorful, and easy-to-make dish that’s perfect for any day of the week. With minimal prep and the convenience of a slow cooker, you’ll have a delicious meal ready with little effort. Plus, it’s customizable to suit your taste preferences and dietary needs.