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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.
Print Recipe
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.