
Cabbage Soup
Total Time
Prep: 15 min. Cook: 6 hours
Yield
8 servings (2 quarts)
This slow-cooker cabbage soup is packed with aromatic vegetables and beans and simmered for hours to make a flavorful, nutritious soup. Serve it with a slice of bread for a perfect warming dinner.
Ingredients
- 4 cups chicken stock
- 1 can (6 ounces) tomato paste
- 1 small head cabbage (about 1-1/2 pounds), shredded
- 4 celery ribs, chopped
- 2 large carrots, chopped
- 1 small onion, chopped
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 2 garlic cloves, minced
- 2 fresh thyme sprigs
- 1 bay leaf
- 1/2 teaspoon salt
- Shredded Parmesan cheese, optional
Directions
- In a 5- or 6-qt. slow cooker, whisk together stock and tomato paste. Stir in vegetables, beans, garlic and seasonings. Cook, covered, on low until vegetables are tender, 6-8 hours.
- Remove thyme sprigs and bay leaf. If desired, serve with cheese.
Nutrition Facts
1 cup: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 537mg sodium, 21g carbohydrate (7g sugars, 6g fiber), 8g protein. Diabetic exchanges: 1-1/2 starch.
After doing yardwork on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the oven-warmed bread! —Jennifer Stowell, Deep River, Iowa
Recipe Creator
Community Cook
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