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Crockpot Cabbage Soup with White Beans
Andrew Fowler

Crockpot Cabbage Soup with White Beans

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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in cider vinegar and chopped dill. Leave the beans whole rather than blending the soup.
  5. Divide among 6 bowls with cabbage ribbons, beans and enough broth to keep each serving spoonable.