Slow Cooker Cabbage Soup


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(The following is not medical advice, it is for informational purposes only.  Please consult your doctor before beginning any weight loss programs.)

Cabbage Soup is one of our favorite recipes all year long!

It’s vibrant, healthy and totally delicious.  This easy cabbage soup recipe has loads of fresh vegetables and of course cabbage all simmered in a delicious broth!

With just a few minutes of preparation, your slow cooker does all of the work making this the perfect meal to enjoy all week long!

Cabbage just seems to be the perfect addition to soups from rich and tomatoey (like Cabbage Roll Soup Recipe) to velvety Creamy Sausage & Cabbage Soup.

I make a batch of  Weight Loss Vegetable Soup almost every week.

I enjoy it for lunches and sometimes have a small bowl in the afternoon as a snack or before dinner to fill me up with something healthy!

I find eating a nice hearty bowl of cabbage soup before a meal not only helps me get more veggies into my diet, but also to keep my calories in check for the rest of the meal.

A bowl of Slow Cooker Cabbage Soup.

Cabbage is one of my all time favorite vegetables!

This easy cabbage soup recipes takes just minutes to put together and then lets your crock pot do all of the work!

How Do You Make Cabbage Soup in a Crock Pot?

As easy as my original cabbage soup recipe is, I have been asked countless times how to make cabbage soup in the crock pot.

I wanted a recipe that could not only be effortlessly simmered in my slow cooker, but that would also have flavors that lend itself well to several additions.

The base flavor of this soup is perfect to eat on its own or to add in your favorite lean protein (like chicken) and healthy carbohydrates (like brown rice) to create new soups to enjoy all week.

It can be easily tailored to your own likes or to use up whatever vegetables you may have on hand.

Slow Cooker prepped with veggies for the Cabbage Soup.

What goes in Cabbage Soup?

There are many cabbage soup recipes and several versions of the cabbage soup diet recipe.  They all contain a combination of vegetables and sometimes vegetable juice or even packaged onion soup mix.

I prefer to use a combination of ingredients that are low sodium and low sugar to create healthier version, make it Weight Watchers friendly (zero points) and keep the calories under 50 calories per cup.

While you can use your favorite combinations, there are a few essentials you’ll need to make this slow cooker soup recipe; cabbage, vegetables, broth and seasonings/spices.

Vegetables

Of course you’ll need fresh cabbage to start with (you can find info about choosing the right varieties of cabbage here).

For this recipe I use fresh vegetables washed, sliced and added directly to the slow cooker (no need to pre-cook).

The vegetables added to this cabbage soup were selected for the ability to stand up to the slow cooker without getting mushy plus they all reheat well.

If you’d like to add in extra (or different) vegetables, be sure to keep cook/reheat times in mind.

For example zucchini and broccoli both cook quite quickly and should be added in the last hour of cooking so they don’t get mushy.

Broth

I prefer a chicken broth (or homemade chicken stock if possible) but if you’d like to keep this vegetarian, a vegetable broth will work too.

Using low sodium broth and low sodium canned tomatoes will help keep the salt levels in check for this recipe.

Slow Cooker of fully cooked Cabbage Soup

What Spices should I add to Cabbage Soup?

This soup uses aromatics such as onions and garlic to flavor the broth.  A bit of tomato paste adds some richness and finally I add Italian Seasoning.

Italian seasoning can be found in the spice aisle and it’s a combination of basil, oregano, rosemary and a few other spices.

It’s versatile and adds great flavor to this soup.  Feel free to add your favorites like Homemade Taco Seasoning or a few dashes of hot sauce.

Finally, just before serving, we add fresh herbs including parsley and basil. Fresh herbs are best added at the end of cooking as this keeps the flavors fresh.

Two bowls of cooked Cabbage Soup.

How Long Does it Take to Cook Cabbage Soup?

We cook this recipe on the weekends and eat it throughout the week for dinners and lunches.

This easy cabbage soup is quick to prepare and then the slow cooker does all of the work.

In the Crock Pot, this cabbage soup takes about 8 hours on low or 4-5 hours on high.

If you’d like to make this a little bit faster you can cook it on the stove top for about 25 minutes or until all of the vegetables are tender.

To freeze it, I portion it into individual servings in freezer bags.

To defrost, I place a bag in the fridge the night before and by lunch the next day it’s ready to warm up in just a couple of minutes.

The best thing about this soup is that it’s delicious as a base to create meals all week long.

While we enjoy it as a perfect vegetable soup but we also add in our favorites to create new soups for meals throughout the week.

ADDITIONS TO CABBAGE SOUP

Adding lean protein along with some healthy carbohydrates can transform this recipe into delicious new flavor combinations to enjoy all week long!

The vegetables and seasonings in this soup are versatile and will pair well with many additions.

  • Turkey Noodle Soup: Add cooked whole wheat noodles with shredded turkey breast or chicken breast
  • Chicken Rice Soup: Cooked ground chicken (or chicken breast) and brown or wild rice.
  • Quinoa Vegetable Soup:  Cooked quinoa with a sprinkle of parmesan cheese.
  • Italian Bean Soup: Rinsed canned cannellini beans (white kidney beans), fresh basil and a dash of parmesan cheese.
  • Skinny Beef Vegetable Soup: Cooked extra lean ground beef and diced sweet potato.
  • Seafood Soup:  Salmon, shrimp & parsley. (Put into the soup raw and cook 7-10 minutes).
  • Vegetable Minestrone:  Kidney beans, whole wheat macaroni noodles, fresh basil.

The possibilities to create new flavors with this recipe are endless! Let us know what YOUR FAVORITE additions are!

Wishing you all a happy healthy new year!

4.34 from 3 votes
Review Recipe

SLOW COOKER CABBAGE SOUP

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 14 cups
Author Holly
Course Soup
Cuisine American
Cabbage Soup is one of our favorite recipes all year long! It’s vibrant, healthy and totally delicious. This easy cabbage soup recipe has loads of fresh vegetables and of course cabbage all simmered in a delicious broth!

Ingredients

  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 4 cups cabbage chopped (approx. 1/4 head of cabbage)
  • 2 celery stalks chopped
  • 1 cup green beans chopped in 1 inch pieces
  • 2 whole bell peppers chopped
  • 1-28 oz can low sodium diced tomatoes
  • 6 cups low sodium vegetable or chicken broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 1/2 teaspoon Italian seasoning
  • pepper to taste
  • 1 tablespoon parsley
  • 1 tablespoon basil
  • 2 cups fresh spinach coarsely chopped

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Instructions

  1. Combine all vegetables in a large crock pot.
  2. Add canned tomatoes, broth, tomato paste, bay leaves, italian seasoning, pepper and stir to combine.
  3. Cover and cook on high for 5 hours or on low for 8 hours.
  4. Once cooked, add parsley, basil and spinach and cook for 5 minutes more.
Nutrition Information
Calories: 40, Sodium: 64mg, Potassium: 258mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 2g, Protein: 2g, Vitamin A: 44.6%, Vitamin C: 39.4%, Calcium: 2.8%, Iron: 3.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cabbage soup

Cabbage and Weight Loss

(The following is not medical advice, it is for informational purposes only.  Please consult your doctor before beginning any weight loss programs)

Is Cabbage Soup Good For Burning Fat?

This soup is perfect on it’s own enjoyed as a vegetable soup.  It’s naturally low in calories and fat and high in fiber.

While people often think of cabbage as a fat burning food, no food can actually burn fat.

We’ve all heard of the cabbage soup diet which, according to WebMD, is a short-term weight loss method that will help you lose up to 10 pounds in 7 days.

What Can You Eat on the Cabbage Soup Diet?

Basically, for 7 days you eat a version of, you guessed it, cabbage soup.  Along with soup, the cabbage soup diet meal plan includes small portions of fruits and nutrient-dense veggies, rice, meats (chicken, fish, or beef), potatoes, fruit juice, and milk

BUT…

As most of us know, according to ChooseMyPlate.gov, a healthy diet includes a variety of fruits, vegetables, proteins, dairy and healthy grains!

Cabbage is a vegetable and it’s good for you, loaded with vitamins, low calorie (and delicious).

We add cabbage to soups, coleslaws and casseroles. It can be incorporated into most weight loss programs or into a regular healthy diet!

This Slow Cooker Cabbage Soup is an easy recipe and the perfect healthy lunch or dinner. #weightloss #healthyrecipe #cabbagesoup #weightwatchers #dietrecipe
This Slow Cooker Cabbage Soup is an easy recipe and the perfect healthy lunch or dinner. #weightloss #healthyrecipe #cabbagesoup #weightwatchers #dietrecipe

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Sounds good and I would reduced ingredients to make less but would it be possible to use frozen chopped cabbage and vegetables? Possibly have to cook on top of cooker instead of SC as these would cook quicker.

  2. Holly,
    Good post and great recipe. I would add that ChooseMyPlate recomends any protein, plant-based being much healthier than animal-based protein, as it contains none of the saturated fat, insulin-like growth factors, antibiotics, or heart disease producing trimethylamine (TMA) compounds found in meat, and “dairy” can include soy, almond, hazelnut, or any of the plant-based substitutes, with the added benefit that these choices contain no mammalian hormones, antibiotics, or saturated fat (2% cow’s milk is actually 37% saturated fat by calories). Thanks again for the great recipe!

  3. Hi Holly! I would like to make the cabbage soup, but have tomato allergy. Can I substitute 
    with any other ingredients or just leave the tomato product out.
    Thank you, Judy

    1. You can leave out the diced tomatoes and tomato paste, and of course it will change the taste somewhat (but you’ll be able to eat it though :)). You may want to substitute some chicken base to add a little extra flavor in lieu of the tomato paste. Enjoy Judy!

  4. Nice basic recipe! Easy to make variations. Good for cleaning out the refrigerator of miscellaneous veggies as well. I have a 2.5 gallon All-Clad slow cooker so I made use of the extra volume by adding more veggies, stew beef cubes, a cup of dried barley, fresh herbs in cloth bag, and more of my own bone broth. I also used a 28 ounce can of organic fire roasted diced tomatoes, nice flavor with no extra cost. I make and sell bone broth to friends and I had a number of left over jars made from different bones; Chicken, turkey, beef, it all mixed very nicely to my surprise. I can’t estimate how much it cost me because of the expense of making my own bone broth but I have 14 pint jars heading to the freezer! Oh, beef cubes would be better, maybe, if I have browned them before adding. Next time I will omit any meet as my bone broth has plenty of protein.

  5. AM CURIOUS  AS TO THE FLAVOR OF THIS SOUP. 2 BAY LEAVES, 1 1/2 TSP  ITALIAN SEASONING AND 1 T. BASIL SOUNDS LIKE A LOT OF SEASONING FOR THE AMOUNT OF  LIQUID IN THIS RECIPE! I’M SURE IT DOSEN’T EVEN AMOUNT TO 7 CUPS. ENLIGHTEN ME.
    I REALLY WANT TO TRY THIS!

  6. Thank you Holly. I have been looking for the recipe (made it before). Writing the ingredients now on my shopping list. Happy New Year

  7. I make my own version of my favorite soup and call it vegetable soup and it’s almost identical to this. I put my favorite veggies with beef and a bone, prime rib or rump, and add a turnip, and use same veggies as yours, lots of carrots, tomatoes, and cabbage. I also make it about once a week and start meals with it a few days. Major difference, I use a stovetop pressure cooker 20 minutes. It’s delicious.