Ingredients
Scale
- 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