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a plain bowl of light tomato vegetable broth with soft cabbage pieces, white beans, small potato cubes and carrot slices, with no meat, bread or garnish
Melissa Hart

Crockpot Cabbage Soup

Cabbage soup becomes a credible dinner when white beans and potatoes share the pot, instead of leaving you with a bowl of cabbage water. Keep the potato pieces small enough to soften on the same schedule as the sliced cabbage. Caraway gives the broth some character without smoked sausage. Mash a few potatoes at the end to thicken it slightly, leaving most of the vegetables and beans intact. Estimated calories: about 270 per serving, including everything listed.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs green cabbage cored and cut into 1-inch pieces
  • 2 cans 15 oz each no-salt-added cannellini beans, drained and rinsed
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 medium carrots sliced
  • 1 medium yellow onion diced
  • 1 can 14.5 oz no-salt-added diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 garlic cloves minced
  • 1 tsp caraway seeds
  • 1 tsp olive oil
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1 tbsp apple cider vinegar

Method
 

  1. Combine cabbage, beans, potatoes, carrots, onion and tomatoes with their juices in a 6-quart slow cooker.
  2. Add broth, garlic, caraway, oil, salt and pepper and stir to distribute the vegetables.
  3. Cover and cook on low for 6 to 7 hours until potatoes and cabbage are tender.
  4. Mash about 1/2 cup potatoes against the side of the cooker and stir them into the broth.
  5. Stir in vinegar and let the soup stand for 5 minutes with the lid off.
  6. Divide the vegetables, beans and broth evenly among 6 bowls.