Name: Crockpot Cabbage & Vegetable Soup
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 1 medium green cabbage (about 2 pounds, cored and chopped into 1-inch pieces (about 8 cups)); 2 medium carrots (peeled and sliced into 1/4-inch rounds (about 1 cup)); 2 ribs celery (sliced into 1/4-inch pieces (about 1 cup)); 1 medium yellow onion (diced (about 1 cup)); 3 cloves garlic (minced); 1 medium zucchini (halved and sliced into 1/2-inch half-moons (about 1 1/2 cups)); 1 medium red bell pepper (seeded and cut into 1/2-inch pieces (about 1 cup)); 1 can diced tomatoes (14.5 ounces, undrained); 1 can cannellini beans (15 ounces, rinsed and drained); 6 cups low-sodium vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1 leaf bay leaf; 1 teaspoon fine sea salt (plus more to taste); 1/2 teaspoon freshly ground black pepper; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh flat-leaf parsley (optional garnish)

Description

A hearty, clean-tasting soup made with slow-cooked vegetables, perfect for cold evenings.

Ingredients

Scale

1 medium green cabbage (about 2 pounds, cored and chopped into 1-inch pieces (about 8 cups))
2 medium carrots (peeled and sliced into 1/4-inch rounds (about 1 cup))
2 ribs celery (sliced into 1/4-inch pieces (about 1 cup))
1 medium yellow onion (diced (about 1 cup))
3 cloves garlic (minced)
1 medium zucchini (halved and sliced into 1/2-inch half-moons (about 1 1/2 cups))
1 medium red bell pepper (seeded and cut into 1/2-inch pieces (about 1 cup))
1 can diced tomatoes (14.5 ounces, undrained)
1 can cannellini beans (15 ounces, rinsed and drained)
6 cups low-sodium vegetable broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 leaf bay leaf
1 teaspoon fine sea salt (plus more to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley (optional garnish)

Instructions

Place carrots, celery, onion, minced garlic, diced bell pepper, and rinsed cannellini beans into the bottom of a 6-quart slow cooker insert.
Layer the chopped green cabbage and sliced zucchini on top of the base vegetables.
Pour the canned diced tomatoes with their juices over the vegetables. Add dried oregano, dried thyme, smoked paprika, fine sea salt, and black pepper. Tuck the bay leaf into the center.
Pour the low-sodium vegetable broth over the top, gently pressing the cabbage down so it settles into the liquid.
Cover with the lid and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the carrots and cabbage are tender.
Turn off the cooker, discard the bay leaf, and stir in the fresh lemon juice. Taste and adjust with additional salt and black pepper if desired. Garnish with chopped parsley before serving.

Prep Time: 20 minutes
Cook Time: 420 minutes
Category: soup
Cuisine: American

Nutrition

Serving Size: 1
Calories: 150
Sugar: 5g
Sodium: 400mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Keywords: Cool completely and refrigerate in airtight containers for up to 4 to 5 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat over medium-low heat on the stovetop or in the microwave until steaming hot (165°F/74°C).