Oh my goodness, you guys—this crockpot cabbage soup is my absolute go-to when life gets crazy (which, let’s be real, is most days). Picture this: it’s 8 AM, I’m half-asleep, and I’ve got approximately three minutes to throw something together before the kids start asking for snacks. Enter this magical, veggie-packed soup. Just chop, dump, and let the crockpot do its thing while I tackle the chaos of the day. And the best part? It’s loaded with cabbage, carrots, green beans—all those good-for-you things that make me feel like I’ve adulted properly. Plus, the smell that fills the house? Pure comfort. Trust me, this isn’t just soup—it’s a lifesaver in a bowl.
Table of Contents
Table of Contents
Why You’ll Love This Crockpot Cabbage Soup
Listen, I know what you’re thinking—another soup recipe? But this one? Oh, it’s special. Here’s why:
- Set it and forget it: Toss everything in the crockpot before work, and come home to a house that smells like a cozy Italian kitchen.
- Veggie overload (the good kind): Cabbage, carrots, zucchini—it’s like a farmers’ market in your bowl, but way cheaper.
- Meal prep magic: Makes a giant batch that tastes even better the next day (if it lasts that long—my kids inhale this stuff).
- Secret flavor boost: That tomato paste and Italian seasoning combo? Chef’s kiss. Even my veggie-skeptic husband asks for seconds.
Seriously, this soup is my weeknight superhero—nutritious, effortless, and downright delicious.
Ingredients for Crockpot Cabbage Soup
Okay, let’s get down to business! Here’s the lineup—just simple, fresh stuff you probably already have in your fridge. (And if you don’t? No stress. I’ll tell you my favorite swaps.) Pro tip: chop everything roughly the same size so it cooks evenly—nobody wants a mushy carrot next to a crunchy zucchini!
- 1 cup chopped yellow onion – The base of all good soups, right? White onion works too in a pinch.
- 3-4 cups chopped green cabbage – Don’t skimp! It shrinks like crazy, and that’s where all the hearty texture comes from.
- 1-2 cups green beans, cut into 1-inch pieces – Fresh or frozen both work. (I’ve used canned in desperation—just drain ‘em well!)
- 1 cup each chopped celery and carrots – Classic soup buddies. Baby carrots? Just slice ‘em thin.
- 1 small zucchini, diced – Adds such a nice freshness. Yellow squash is a great sub.
- 1 red bell pepper, chopped – For color and sweetness. No pepper? Skip it—but it’s prettier with!
- 1 (15-ounce) can diced tomatoes – Here’s a secret: use Italian-style for extra herby flavor. Or fire-roasted if you like a smoky kick.
- 1-2 teaspoons minced garlic – Measure with your heart. I always add extra.
- 2 Tablespoons tomato paste – That umami depth! Squeeze tube version = my lazy hack.
- 1 teaspoon Italian seasoning – Or just toss in dried basil, oregano, and thyme if that’s what you’ve got.
- Salt and pepper – Season as you go, but you’ll want a final taste before serving.
- 1 (32-ounce) package broth – Veggie keeps it vegetarian, but chicken or beef adds richness. Low-sodium lets you control the salt.
- 1-2 cups chopped spinach – Added last minute—kale or Swiss chard work too!
- Fresh basil or parsley – Optional but oh-so-pretty. Even dried parsley sprinkled on top does the trick.
See? Nothing fancy—just real food that turns into magic after a few hours in the crockpot. (And yes, you can totally eyeball the veggie amounts. Soup forgives all!) If you are looking for other great slow cooker recipes, check out this crockpot lasagna soup.
How to Make Crockpot Cabbage Soup
Alright, let’s make some magic happen! This soup is so easy, you could do it half-asleep (and trust me, I have). I’ll walk you through each step—just follow along, and in a few hours, you’ll have the coziest, most comforting bowl of goodness.
Step 1: Prep the Vegetables
First things first: chop party! Grab your trusty cutting board and let’s tackle those veggies. The key here is to chop everything roughly the same size—about ½-inch pieces work great. Why? Because nobody wants giant crunchy carrots floating in a sea of mushy zucchini. (Been there, done that, learned my lesson.)
Start with the onions and cabbage—they’re the backbone of this soup. Then move on to the celery, carrots, and bell pepper. The zucchini can go in last since it’s softer. And hey, if your green beans are looking a little sad? Trim the ends, chop into 1-inch pieces, and toss them in the mix. Easy peasy!
Step 2: Layer Ingredients in the Crockpot
Now, the fun part—dump it all in! But wait, don’t just throw things in willy-nilly. Here’s my foolproof order of operations:
- First, toss in all those beautiful chopped veggies (onion, cabbage, green beans, celery, carrots, zucchini, bell pepper).
- Sprinkle in the garlic—no need to measure, just eyeball it. (I usually add an extra clove because garlic is life.)
- Dump in the canned tomatoes—juice and all. That liquid is flavor gold!
- Add the tomato paste. Pro tip: If you’re using a spoon, scrape it against the side of the crockpot to get every last bit.
- Now, the seasonings—Italian seasoning, a pinch of salt, and a few grinds of pepper. Give it a quick stir just to mix things up a bit.
Important: Pour the broth in last, and don’t fill past the max line! Slow cookers hate overflow. Trust me, cleaning soup off your counter is no one’s idea of fun.
Step 3: Adjust Seasoning Before Serving
Okay, here’s where the magic happens. Set your crockpot to high for 4-5 hours or low for 7-8 hours. Then? Walk away. Let it do its thing. (Go fold some laundry, chase your kids around, or—my personal favorite—take a nap.)
About 10 minutes before serving, stir in the spinach. It’ll wilt almost instantly, and that bright green color makes the soup look extra fancy. Now, the most crucial step: taste it! Broths vary, so you might need an extra pinch of salt or a twist of pepper. Maybe even a dash of red pepper flakes if you’re feeling spicy.
Ladle it into bowls, top with fresh herbs if you’ve got ‘em, and boom—dinner is served. The hardest part? Waiting for it to cool enough to eat!
Expert Tips for the Best Crockpot Cabbage Soup
After making this soup more times than I can count (seriously, my crockpot might be permanently stained orange), I’ve learned a few tricks to make it absolutely perfect every time:
- Tomato hack: Italian-style diced tomatoes add incredible depth—their herby marinade blends right into the broth. My kids never notice the extra veggies!
- Herb magic: Toss in fresh basil or parsley right at the end. The bright flavor cuts through the richness beautifully.
- Spinach timing: Add it last! Overcooked spinach turns slimy—10 minutes before serving keeps it vibrant and fresh.
- Broth boost: Swirl in a spoonful of pesto or a splash of balsamic vinegar before serving for an instant flavor upgrade.
Little touches make this humble soup taste like it simmered all day—even when you barely lifted a finger! If you want to see more of my kitchen secrets, follow along on Facebook.
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“Crockpot Cabbage Soup: 3-Ingredient Magic for Cozy Nights”
A simple and hearty crockpot cabbage soup packed with vegetables and flavor.
- Total Time: 4 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 1 cup chopped yellow onion
- 3–4 cups chopped green cabbage
- 1–2 cups green beans, cut into 1-inch pieces
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 small zucchini, diced
- 1 red bell pepper, chopped
- 1 (15-ounce) can diced tomatoes (can use Italian for more flavor)
- 1–2 teaspoons minced garlic
- 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 (32-ounce) package nonfat vegetable broth, beef broth, or chicken broth
- 1–2 cups chopped spinach
- For serving: Freshly chopped basil or parsley
Instructions
- In a slow cooker, add onion, cabbage, green beans, celery, carrot, zucchini, bell pepper, and garlic.
- Stir in the diced tomatoes and tomato paste.
- Sprinkle the Italian seasoning, salt, and pepper over the vegetables.
- Pour in the broth.
- Cook on high 4 to 5 hours or on low 7 to 8 hours, or until the vegetables are tender.
- Just before serving, stir in the spinach and cook a few more minutes until wilted.
- Season with salt and pepper.
- Ladle into bowls and top with fresh herbs, if desired.
Notes
- Use Italian-style diced tomatoes for extra flavor.
- Adjust broth type based on dietary preferences.
- Fresh herbs add a bright finish.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 8g
- Sodium: 450mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Crockpot Cabbage Soup Variations
Listen, rules were made to be broken—especially with soup! Here are my favorite ways to mix things up when I’m feeling adventurous (or just cleaning out the fridge):
- Meat lover’s twist: Brown some Italian sausage or turkey kielbasa before adding—that smoky richness takes it to stew territory.
- Greens swap: Kale holds up better than spinach if you’re meal prepping. Swiss chard stems add pretty color too!
- Root veggie bonus: Toss in diced potatoes or parsnips for extra heartiness (just add ½ cup more broth).
- Spice it up: A pinch of red pepper flakes or dash of hot sauce wakes up all those cozy flavors.
The beauty? This soup forgives everything—even my “oops, wrong veggie” experiments! For another hearty, slow-cooked meal, try this crockpot meatloaf.
Serving and Storing Crockpot Cabbage Soup
Oh, the joy of ladling this soup into bowls—steam rising, herbs scattered on top, crusty bread waiting to be dunked! Here’s how I serve and save every last drop:
- Bread is mandatory: A warm baguette or garlic toast makes this meal. My kids love tearing off chunks to soak up the broth.
- Leftover magic: Store cooled soup in airtight containers—it gets even tastier by day two! Keeps beautifully for 3-4 days in the fridge.
- Freezer hack: Portion into freezer bags (lay flat to save space). Thaw overnight, then reheat gently—the spinach might soften more, but flavor stays perfect.
Pro tip: Sprinkle fresh herbs on reheated bowls to revive that just-made brightness!
Crockpot Cabbage Soup FAQs
I get asked about this soup all the time—here are the questions that pop up most (along with my very honest answers from years of soup-making mishaps and triumphs!):
Can I freeze crockpot cabbage soup?
Oh absolutely! This soup freezes like a dream—just skip the spinach if you’re freezing it (add fresh when reheating). Portion into freezer bags, lay them flat to save space, and they’ll keep for up to 3 months. Thaw overnight in the fridge, then warm gently on the stove. The cabbage softens a bit, but the flavor gets even richer!
Can I use frozen veggies instead of fresh?
Totally! I do this all the time when my fresh produce drawer looks sad. Frozen green beans, carrots, and even pearl onions work great—no need to thaw, just toss them in straight from the bag. (Though fresh cabbage really does make a difference texture-wise.)
Help! My soup turned out too thin/thick—how do I fix it?
No stress! For thin soup: Remove the lid and let it simmer on high for 30 minutes to reduce. Too thick? Stir in an extra cup of broth or water—the veggies drink up liquid as they sit. Remember, soup thickens as it cools too!
What if I don’t have Italian seasoning?
Make your own mix! I use ½ tsp dried basil + ¼ tsp each oregano and thyme. Or get creative—a bay leaf while cooking or a sprinkle of herbes de Provence works wonders. Soup is forgiving like that!
Can I add meat to this vegetarian cabbage soup?
Of course! Browned Italian sausage, diced ham, or even meatballs make it heartier. Just add cooked meat in the last hour so it doesn’t toughen. (My carnivore husband insists on sausage—I sneak in extra veggies to balance it!)
Still have questions? Drop them in the comments—I test every variation so you don’t have to learn from my kitchen experiments gone wild!
Nutritional Information for Crockpot Cabbage Soup
Okay, let’s talk about how ridiculously good this soup is for you—without tasting like “health food.” (Because let’s be real, nobody wants to eat cardboard, no matter how nutritious!) Here’s the scoop per serving, but remember: these are estimates. Your exact numbers might dance around a bit depending on your veggie sizes, broth brand, or whether you go wild with the tomato paste like I do!
- Calories: Around 120—basically a guilt-free hug in a bowl.
- Carbs: 25g (6g fiber)—thank those beautiful veggies!
- Protein: 4g—not bad for a plant-based meal. Add sausage if you want more.
- Fat: Just 1g—but drizzle with olive oil when serving if you miss richness.
- Sodium: 450mg (use low-sodium broth if watching this).
Translation? This soup lets you eat a giant, satisfying bowl while still fitting into your jeans. Winning! (P.S. Always check your specific ingredients—broths and canned goods can vary wildly.) If you are interested in other vegetable-heavy meals, check out this anti-inflammatory chicken soup.
Share Your Crockpot Cabbage Soup Experience
Alright, soup lovers—now it’s your turn! I want to hear all about your cabbage soup adventures. Did you add a secret ingredient? Maybe sneak in extra garlic (no judgment here)? Or did your picky eater actually ask for seconds? (That’s always a win in my book!)
Drop a comment below and let me know how it turned out—your tips might just help another busy cook out there. And hey, if you snapped a photo of that steamy, veggie-packed goodness? Tag me on Instagram @FrostyRecipes so I can cheer you on! Nothing makes me happier than seeing your kitchens filled with the same cozy smells as mine.
Oh, and don’t forget to rate the recipe—those little stars help other folks find this soup lifesaver too. Now go forth and soupify! (Yes, I just made that word up. No, I won’t apologize.)
