Crockpot Cabbage Soup is perfect when you want something light, nourishing, and easy to make. Calling for just 8 ingredients and 10 minutes of prep time, you'll want to add this fuss-free vegetable soup to your weekly meal plan! Enjoy a bowl on its own, or add beans, rice, potatoes, or other veggies to make it more filling.
Whether you're not feeling well or are just in the mood for a salty, soothing, and broth-y soup, this vegan cabbage soup is sure to satisfy!
It comes together easily with minimal prep, making it perfect for any night of the week. Plus, it smells amazing as it simmers away in the slow cooker!
This recipe also comes in handy when you've got some cabbage that you need to use up before it goes bad. That's exactly how this soup came about! Since it's so simple, I wasn't sure how much we would like it. But we loved it! So I decided to share the recipe.
For more healthy ways to use cabbage, check out this Air Fryer Cabbage, these hearty Vegan Cabbage Rolls, and my Slow Cooker German Red Cabbage next.
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Why You'll Love It
- Easy Prep: This recipe is mostly hands-off, requiring just 10 minutes of prep work. Simply chop your veggies, add everything to the slow cooker, and let it work its magic!
- Nourishing: Packed with nutrient-dense veggies, this soup is perfect if you're feeling a bit under the weather or are just craving something light and wholesome.
- Great for Meal Prep: This soup stores well and tastes even better the next day. I like to use it as a base for an easy lunch or dinner. Then we add other components that we batch-cooked throughout the week, like baked tofu and a scoop of brown rice. Just reheat everything together and you have a comforting, hot meal.
Ingredient Notes
- Vegan Butter and Oil: I used a combination of vegan butter and olive oil, which add richness and enhance the overall flavor of the dried herbs and veggies. Since the soup is so simple and light, I feel the fat is necessary. If you strictly avoid oil, some miso and nutritional yeast can add similar umami notes, helping to maintain some flavor without the added fat.
- Aromatic Vegetables: Garlic, onion, celery, and carrots bring depth of flavor to the soup, in essence making your own vegetable broth.
- Seasonings: I've kept it simple here with a combination of Italian seasoning, salt, and pepper. I also like to add a pinch of crushed red pepper flakes for a little kick, but you can leave this out if you're not a fan of heat.
- Green Cabbage: Has a mild, slightly sweet flavor and becomes perfectly tender in the slow cooker. You'll need half of a large head for this recipe.
See the recipe card below for amounts and step-by-step instructions.
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How to Make Slow Cooker Cabbage Soup
Step 1: Add the oil, butter, garlic, and Italian seasoning to a preheated slow cooker. Allow the mixture to sit for a few minutes so the butter melts and the oil becomes infused with flavor.
Step 2: Add the onion, celery, carrots, cabbage, water, salt, pepper, and red pepper flakes, if using. Stir to combine. Cook on high for 3 ½ to 4 hours or on low for about 7 hours.
The soup is done when the veggies are tender. At this point I like to add another pat of butter and more black pepper. Taste and adjust the seasonings as you like!
Serving Suggestions
- This soup is extra delicious with a bit of chopped fresh parsley and a squeeze of lemon juice. You can also sprinkle on some Vegan Parmesan Cheese or Vegan Feta.
- When I'm craving spicy heat, I like to stir in a spoonful of hot pepper sauce, as described below, something like chili crisp or Calabrian pepper sauce.
- Enjoy a bowl with a loaf of crusty bread or these Cheese-Stuffed Vegan Breadsticks.
- Pair the soup with your favorite sandwich for lunch or dinner, like a Vegan Tuna Melt, Vegan BLT, or Vegan Egg Salad sandwich.
Variations
- Additional veggies: Toss in some fresh greens like baby spinach or chopped kale during the last 10 minutes of cooking. You can also make the soup a little more hearty by adding some diced potatoes or sweet potatoes.
- Add beans: Add a can of rinsed and drained beans to make the soup more filling. Cannellini, pinto, kidney, and garbanzo beans are all great options. Lentils are another option.
- Make it spicy: Aside from the red pepper flakes, you can also add a kick of heat with some cayenne pepper or a spoonful of any hot chile pepper sauce you like. The Trader Joe's Italian Bomba Sauce (currently obsessed with this one!) pairs well with the Italian herbs in the soup. Chili crisp, peri peri sauce, or harissa paste are also great.
Equipment
You will need a 6-quart or larger slow cooker for this recipe.
FAQs
Yes! For a more peppery taste, you could try Savoy cabbage, which has a similar cooking time and a melt-in-your-mouth texture when cooked. Red cabbage will also work, but note that it has an earthier flavor and will create a purple-colored soup.
Yes! Preheat a large soup pot, and sauté the onion in the oil and butter for about 5 minutes. Add the Italian seasoning, garlic, celery, and carrots, and cook for another 2-3 minutes. Add the cabbage and water, and season with salt and pepper. Cover and bring to a boil. Reduce heat to maintain a simmer, and cook for 25-30 minutes or until the cabbage is tender.
Store the soup in an airtight container in the refrigerator for 4-5 days. You can also freeze it for up to 3 months.
Helpful Tips
- Be sure to use a large enough slow cooker. I recommend at least a 6-quart size to ensure everything fits comfortably and cooks evenly.
- Preheat your slow cooker. Set your slow cooker to high so it can warm up while you chop the vegetables. Though this step isn't a huge deal, I like to give the herbs and garlic time to sit in the oil for a few minutes to help build flavor.
- Adjust the seasoning at the end. Taste the soup after it’s fully cooked and adjust the salt, pepper, and any other seasonings as needed.
More Soup Recipes
Recipe
Crockpot Cabbage Soup (Vegan, Easy Recipe!)
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon vegan butter - plus more for serving
- 4 large cloves garlic, minced
- 1½ teaspoons Italian seasoning blend
- ½ large onion, chopped - or ⅓ c chopped green onion
- 2 ribs celery, chopped
- 2 medium carrots, peeled and sliced
- half large head green cabbage, cored and chopped - about 8 cups chopped
- 6 cups water
- 1 teaspoon fine sea salt
- black pepper
- pinch crushed red pepper flakes, optional
Optional, for serving:
- chopped parsley
- fresh lemon juice
Instructions
- Set your slow cooker on High so it can get hot while you chop the vegetables. Add the oil, butter, garlic, and Italian seasoning. Let sit for a few minutes to melt the butter and infuse the oil with flavor.
- Add the onion, celery, carrots, cabbage, water, salt, pepper, and red pepper flakes, if using. Stir well. Cover and cook on high 3½ to 4 hours OR low for about 7 hours or until the cabbage is as tender as you like.
- Taste for seasoning (I like to add another pat of butter & pinch of red pepper flake). Serve with chopped fresh parsley and a squeeze of lemon juice, if desired.
Notes
- Vegetables: Toss in some fresh greens like baby spinach or chopped kale during the last 10 minutes of cooking. You can also make the soup a little more hearty by adding some diced potatoes or sweet potatoes.
- Beans: Add a can of rinsed and drained beans to make it more filling. Cannellini, pinto, kidney, and garbanzo beans all taste great.
- Spicy: Add kick with red pepper flakes, cayenne, or a spoonful of spicy hot chile pepper sauce like Trader Joe's Italian Bomba Sauce (Calabrian pepper sauce).
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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