Crockpot Cabbage Soup with White Beans

soft broad cabbage ribbons with white great northern beans, carrot rounds, celery and diced tomatoes in a light red-gold broth with tiny chopped dill mixed through in an ordinary bowl, with no meat, rice or garnish sprigs

Melissa Hart

Crockpot Cabbage Soup with White Beans

Cabbage is the main vegetable in this brothy bean soup, with caraway and cider vinegar taking it away from a tomato-heavy cabbage-roll filling. There is no ground beef or rice to hide among the leaves. Cut the cabbage into broad spoon-size ribbons. They should soften during the slow cook while remaining recognizable, and the white beans make the bowl substantial without needing to mash the whole pot into a thick bean puree.

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Prep Time 20

Cook Time 6 15

Total Time 6 35

Servings: 6

Ingredients Method

Ingredients

1 1/2 lb green cabbage cored and cut into 1-inch ribbons
2 cans 15 oz each great northern beans, drained and rinsed
2 medium carrots cut into 1/4-inch rounds
2 celery ribs sliced
1 medium yellow onion diced
2 garlic cloves minced
1 can 14.5 oz diced tomatoes with juices
5 cups low-sodium vegetable broth
1 tbsp olive oil
1/2 tsp caraway seeds lightly crushed
3/4 tsp fine salt
1/4 tsp black pepper
1 tbsp apple cider vinegar
2 tbsp chopped fresh dill

Method

Place cabbage, beans, carrots, celery, onion, garlic, tomatoes, broth, olive oil, caraway, salt and pepper in a 6-quart slow cooker. Stir gently to distribute the beans through the cabbage.
Cover and cook on low for 6 hours until cabbage and carrots are tender. Keep the lid closed for the first several hours so the vegetables heat steadily.
Stir from the bottom and check that the thickest cabbage pieces are soft; cook on high for 10 to 15 minutes more if they need a little extra time.
Stir in cider vinegar and chopped dill. Leave the beans whole rather than blending the soup.
Divide among 6 bowls with cabbage ribbons, beans and enough broth to keep each serving spoonable.