Jamielyn Nye
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This crockpot cabbage soup recipe is not only delicious and flavorful but chock full of vegetables with lots of fiber and is very satisfying. All you need to do is dump everything in the slow cooker and let it do the work for you!
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Table of Contents
- Healthy Crockpot Soup
- Cabbage Soup Diet
- Recipe Ingredients
- How to Make Cabbage Soup in the Crockpot
- How Long Does Cabbage Soup Take to Cook
- Cabbage Soup Variations
- 5 star review
- Recipe FAQs
- Storage
- More Veggie Filled Soups
- Crockpot Cabbage Soup Printable Recipe
Healthy Crockpot Soup
I don’t know about you, but I crave all the soup recipes when it’s cold outside. I’ve been trying to eat healthier, so I’ve been making more vegetable soups like this one, vegetable beef soup and my chicken vegetable soup recipe.
This cabbage soup AKA weight loss soup is a great way to get your daily vegetables in with little calories similar to this green smoothie.
It’s an easy healthy dinner idea made with satisfying and nutritious ingredients! This whole 30-friendly, low carb, vegetarian, vegan, and zero point Weight Watchers crockpot cabbage soup is an ideal addition to any lifestyle.
Cabbage Soup Diet
Have you heard of the cabbage soup diet? You can read more about cabbage soup diet on Healthline, but basically, it is a short-term diet (cleanse) where you eat this low carb cabbage soup for lunch and dinner with other foods such as fruit and grains.
It’s definitely not long-term sustainable, but it might be good to kick-start a diet for a couple of days, especially when aiming to lose weight.
I’ve never done it before (I think I would get bored honestly), but I love this healthy soup recipe that tastes delicious! Even my kids will eat it. I wouldn’t say they “LOVE IT,” but they’ll definitely eat it over raw vegetables any day. ;)
Recipe Ingredients
Adding in fresh healthy vegetables, this hearty cabbage soup is great to get all your daily vegetables in one meal. You will love the intense flavor of the simple ingredients!
Find the fullprintable recipewith specific measurements below.
- Vegetables: Cut and chop all the vegetables evenly to help them cook together. The celery, onion, green cabbage, green beans, bell pepper, zucchini and carrots are all fresh and produce that needs to be chopped ahead of time.
- Tomato: Grab a can of diced tomatoes and add to the slow cooker. This will help save time but it also can be flavored to add in more depth to your healthy dinner.
- Tomato paste: Thicken your soup with a bit of flavor in the cabbage soup.
- Italian seasoning: Always an easy favorite to add several seasonings at once.
- Garlic: This adds in a subtle hint of earthy flavors with a nutty and raw flavoring.
- Flavorful broth: Pick from nonfat vegetable broth, beef broth, or chicken broth.
- Salt and pepper: Add a little or more depending on your tastebuds!
How to Make Cabbage Soup in the Crockpot
This easy cabbage soup recipe is so simple to make! Chopping all the vegetables may take a few extra minutes but it is worth the flavor and deliciousness as it effortlessly simmers in your slow cooker all day.
- Chop and prepare. Place all of the chopped vegetables in the bottom of the slow cooker base.
- Tomatoes and seasoning. Add in the diced tomatoes and tomato paste. Next sprinkle the Italian seasoning, garlic, salt, and pepper over the vegetables.
- Cook time. Pour in the broth. Cook on high for 4-5 hours or on low for 7-8 hours, or until the vegetables are tender.
- Serve. Add more salt and pepper to taste. Ladle into bowls and enjoy!
How Long Does Cabbage Soup Take to Cook
Crock pot cabbage soup is a dump-and-go soup so the slow cooker does all the work! It’s easy to make on the weekend and then be able to enjoy all week long for lunch and dinner.
Take your time slowly cooking this on low for 8 hours or speed it up to have dinner in less than 4 hours by cooking it on high! You can also cook it on the stove top in a large dutch oven over medium-high heat for about 30 minutes or until all vegetables are tender.
This is going to be your favorite slow-cooker soup!
Cabbage Soup Variations
Create the best cabbage soup you love with these additions. Keep the great same base, then make this vegetable cabbage soup even healthier by adding in plant-based protein with beans, or spice it up a bit!
- Vegetables: You can absolutely substitute vegetables with this easy soup recipe as long as you end up with a total 8 cups of vegetables. I like to avoid starchy vegetables, like potatoes, but you can definitely add them in to make it heartier.
- Broth: Vegetable, beef stock, or chicken broth all taste great in this recipe. You can also add in a can of V-8, tomato juice or tomato sauce to thicken it up and add flavor.
- Beans: Sometimes I’ll add in a can of kidney beans or white beans as well to make it go a little further. It adds a delicious flavor too.
- Meat: There’s nothing stopping you from adding in some cooked ground beef, Italian sausage or shredded chicken to thicken the consistency. You may like this crockpot corned beef and cabbage as well!
- Spice: If you like heat, sprinkle in some red pepper flakes, cayenne pepper, taco seasoning or a little bit of chili powder. You can also use fire-roasted diced tomatoes for an extra kick.
- Fresh herbs: Right before serving add some garnishes such as fresh parsley, dill or basil and a squeeze of lemon juice for a pop of bright flavor!
5 star review
“Delicious!!! We had this for dinner yesterday. My husband and I loved it. I followed the recipe as written, using beef broth. I’m looking forward to leftovers for lunch today.“
Sandra
Recipe FAQs
Is cabbage soup good for weight loss?
It is a healthy soup that can be a part of any diet plan. This detox soup is known as the cabbage soup diet and can cause weight loss. It is best to know all the information before starting a diet.
What is cabbage soup good for?
Cabbage soup is a great source of vitamins, folate, fiber, and magnesium. Health benefits include reduced inflammation and lower cholesterol.
Can you overcook cabbage soup?
Yes, you can! This slow cooker cabbage soup does not need to be cooked too long. The cabbage will become limp and smell unpleasant.
Do you remove the outer layer of cabbage?
Yes! It is best to remove the outer layer of fresh cabbage before chopping. The outer layer of a head of cabbage is usually used in salads or coleslaw.
Storage
The beauty of slow cooker recipes is that they make a lot, so you’re bound to have leftovers. This soup makes a great lunch the next day or freezer meal for a busy weeknight.
It will stay fresh in the fridge in an airtight container for up to 4 days. It can also be frozen for up to 3 months in freezer-safe containers. Thaw before reheating, then enjoy!
Are you looking for more slow cooker recipes?! Try this favorite chicken enchilada soup, classic enchilada chicken soup, or this slow cooker turkey chili that is a delicious twist!
More Veggie Filled Soups
Browse all- Chicken Vegetable Soup
- Creamy Sweet Potato Soup Recipe
- Tomato Basil Soup
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Crockpot Cabbage Soup
5 from 52 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This crockpot cabbage soup is not only delicious and flavorful but chock full of vegetables with lots of fiber and is very satisfying. All you need to do is dump everything in the slow cooker and let it do the work for you!
Prep Time: 10 minutes mins
Cook Time: 4 hours hrs
Total Time: 4 hours hrs 10 minutes mins
Servings: 8
Video
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
Stovetop: You can make this in a large stockpot on the stove. Simply cook the onion, carrot, and celery in a little olive oil until slightly tender. Add the garlic and cook 1 minute more. Stir in the tomato paste and broth. Bring to a simmer and add zucchini, red pepper, Italian seasoning, salt, and pepper. Simmer 30 minutes, or until the veggies are tender. Stir in the spinach and cook a few minutes longer.
Variations:
- Vegetables: You can absolutely substitute vegetables with this soup, however, you want to end up with about 8 cups of vegetables. I like to avoid starchy vegetables, like potatoes… however you can definitely add them in. It makes it a little heartier.
- Broth: Vegetable, beef, or chicken broth all taste great in this recipe. You can also add in a can of V-8 juice or tomato juice to thicken it up and add more flavor.
- Beans: Sometimes I’ll add in a can of kidney or northwestern beans as well to make it go a little further. It adds a delicious flavor, too.
- Meat: There’s nothing stopping you from adding in some cooked hamburger or shredded chicken to thicken the consistency and make it more hearty.
- Spice: If you like heat, sprinkle in some red pepper flakes, cayenne, taco seasoning or a little bit of chili powder. You can also use fire-roasted diced tomatoes for an extra kick.
Storing: Store in an airtight container in the fridge up to 4 days.
Freezing: Store in an airtight container in the freezer up to 3 months. Thaw in the fridge overnight then reheat on the stove or in the microwave.
Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 64mg | Potassium: 323mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3763IU | Vitamin C: 38mg | Calcium: 44mg | Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: Main Course, Soup
Cuisine: American
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Crockpot, Crockpot, Crockpot, Dairy-Free, Dinner, Freezer-Friendly, Freezer-Friendly, Gluten-Free, Low Carb, Meal Prep, Nut-Free, One Pot, One Pot, Soups, Vegan, Vegetarian, Vegetarian, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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Add a comment
28 comments
- m c
My picky teen loved this soup, though I didn’t have zucchini or spinach. It still turned out great thank you Jamielynn!
- Reply
- I Heart Naptime Community
I’m so glad you enjoyed it!
- Reply
- Bess Katz
I’m not a fan of green beans any suggestions for a replacement?
- Reply
- I Heart Naptime Community
Hi Bess! You can absolutely substitute vegetables with this soup, however, you want to end up with about 8 cups of vegetables. I like to avoid starchy vegetables, like potatoes… however you can definitely add them in. It makes it a little heartier. I sometimes like to add a can of drained kidney or Northwestern beans. I hope this helps :)
- Reply
- Ryan Gress
I made this with a couple tweaks- doubled the broth. I used two 32oz containers of vegetable broth, used two cans of Italian stewed tomatoes in place of one can of diced, doubled the Italian seasoning, and one bottle, 16oz of V8 juice, a touch of red pepper flakes and paprika- turned out amazing!!
- Reply
- Carol Tedesco
I love soup ! ! Almost any kind and I can eat it all year round . This recipe though I make just for me because my kids don’t like cabbage or zucchini .
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- Erin
Love this soup. I tend to add ground beef for some protein and eat it all week long!
- Reply
- Kristyn
Lots of color and lots of flavor!! This soup is a great & delicious way to get in your veggies!!
- Reply
- Olivia
This cabbage soup is so hearty and delicious! My family really enjoyed this recipe and can’t wait to have it again, thank you!
- Reply
- mitch
I added Jimmy Dean Hot sausage, and mushrooms along with fresh basil leaves. I was going to add stewed tomatoes with Italian Seasoning but they were not diced. Didn’t put the Cabbage in yet . I bought the coleslaw with red and green cabbage with carrots.
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- I Heart Naptime
That sounds fantastic! I love the combination and that you are making it your own. Thanks for sharing! Let me know how it turns out.
- Reply
- Gretchen
Will definitely be making this again. Without meat and beans it wasn’t super filling but it was super easy to make and tasted good. And I didn’t feel bad having four bowls. Haha
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- Sandra
Delicious!!! We had this for dinner yesterday. My husband and I loved it. I followed the recipe as written, using beef broth. The only changes I made was to double the garlic and Italian seasoning and add a can of tomato juice. I served it with Italian bread. I’m looking forward to leftovers for lunch today. Thank you for sharing this recipe.
- Reply
- Jamielyn Nye
So glad you enjoyed the cabbage soup :)
- Reply
- Sandra
I’d love to make this soup but I don’t have a slow cooker. How long would I simmer it on the stovetop?
- Reply
- Jamielyn Nye
30-45 minutes or until the vegetables are soft :)
- Reply
- Nellie Tracy
Great recipe to have on hand this fall! Delicious!
- Reply
- I Heart Naptime
So glad it was a hit!
- Reply
- Amy Nash
Such a fantastic, versatile recipe! I added some diced potatoes and tomato juice, per your suggestion, to bulk it up a little and my kids enjoyed it so much they asked to take leftovers in thermoses for school lunch!
- Reply
- I Heart Naptime
Love to hear this! Thanks for your comment and review, Amy :)
- Reply
- Alison
This looks similar to a recipe I have for the stovetop- can’t wait to try it in the slow-cooker!
- Reply
- I Heart Naptime
It’s so easy! I hope you enjoy :)
- Reply
- Stebve
What a great recipe. I am looking forward to making this one!!
- Reply
- Jamielyn Nye
I hope you enjoy! :)
- Reply
- Brandy Fletcher
Yes and I loved it
- Reply
- Dan Leeder
What’s the difference between “slow cook” and “cook on low”?
- Reply
- Jamielyn Nye
You cook on low in the slow cooker/crock pot. :)
- Reply
- Heard about Belden
This is Wonderful! It reminds me of the soup my gradma usually cook for us.
- Reply
