Slow Cooker Cabbage Soup
This cabbage soup is delicious and flavorful, chock full of vegetables with lots of fiber, and very satisfying. All you need to do is dump everything in the slow cooker and let it do the work for you!
This cabbage soup is delicious and flavorful, chock full of vegetables with lots of fiber, and very satisfying. All you need to do is dump everything in the slow cooker and let it do the work for you!
- 2 tablespoons tomato paste
- 1 cup chopped celery
- 1 teaspoon minced garlic
- 1 teaspoon italian seasoning
- s&p to taste
- 1 cup chopped yellow onion
- 2-3 cups chopped cabbage
- 1-2 cups cut green beans
- 1 cup chopped or shredded carrot
- 1 small zucchini (diced)
- 1 bell pepper (chopped)
- 1 15-ounce can diced tomatoes (can use italian o
- 1 32-ounce package nonfat vegetable broth beef broth or chicken broth
- Carbohydrate 2.79993364604333 g
- Cholesterol 0 mg
- Fat 0.0749690887117709 g
- Fiber 0.68069205406933 g
- Protein 0.478521808471117 g
- Saturated Fat 0.0229087790401297 g
- Serving Size 1 1 Serving (34g)
- Sodium 16.6964802633618 mg
- Sugar 2.119241591974 g
- Trans Fat 0.0150116960409181 g
- Calories 13 calories
Step-by-step
- Place all of the vegetables in the bottom of the slow cooker base.
- Add in the tomato paste.
- Then sprinkle the Italian seasoning and S&P over the vegetables and pour in the broth.
- Slow cook for 4-5 hours or on low for 7-8 hours.
- S&P to taste.
Many home cooks make the mistake of adding delicate vegetables too early, resulting in a mushy broth where individual textures are entirely lost. Root vegetables and brassicas require long cooking times to break down starches, whereas tender squashes dissolve completely if left exposed to sustained heat for hours. Cabbage soup traces its lineage back to European peasant traditions where inexpensive, hearty brassicas formed the backbone of cold-weather sustenance. Cooks relied on whatever seasonal produce was available, stretching meager larders with water or basic broths thickened only by the natural starches of the vegetables themselves. Today, this dish remains an exercise in resourcefulness, allowing home cooks to utilize leftover produce before it spoils. Maximizing this approach requires attention to a few specific parameters.
- Dice root vegetables uniformly to ensure even softening during the four to five hours on high heat or seven to eight hours on low heat.
- Stir tomato paste directly into the broth before sealing the slow cooker lid to disperse the concentrated glutamates evenly.
- Store leftovers in an airtight glass container in the refrigerator for up to four days without sacrificing structural integrity.
- Pair the finished bowls with crusty artisanal bread to supply necessary carbohydrates and balance the acidity of the tomato base.
Proper seasoning adjustments should always happen at the very end of cooking after the liquid concentrates. Ladling the steaming portions alongside toasted sourdough provides a substantial counterweight to the brothy vegetables.
