Slow cooker cabbage soup

Name: Slow cooker cabbage soup
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 6 servings
Cuisine: American
Ingredients: ½ head green cabbage, chopped; 1 yellow onion, diced; 3 carrots, sliced; 3 stalks celery, sliced; 1 green bell pepper, diced; 3 cloves garlic, minced; 1 lb Yukon Gold potatoes, diced; 1 can kidney beans, drained and rinsed; 2 cans diced tomatoes, with the juice; 6 cups water; 3 vegetable bouillon cubes, check the box: most cubes make 2 cups each; 2 tsp Italian seasoning; 2 bay leaves; ½ tsp black pepper; 1 tbsp red wine vinegar

A huge pot of tomatoey cabbage, vegetable and bean soup that’s light, cheap and cozy, perfect for filling the fridge with healthy bowls for the next 4 days.

440 min total
20 min hands-on
Anyone can make this
Serves 6
About $1.73 a serving
200 calories
Good the next day
Vegan
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

½ head green cabbage, chopped
1 yellow onion, diced
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
3 cloves garlic, minced
1 lb Yukon Gold potatoes, diced
1 can kidney beans, drained and rinsed
2 cans diced tomatoes, with the juice
3 vegetable bouillon cubes, check the box: most cubes make 2 cups each

From your pantry

6 cups water
2 tsp Italian seasoning
2 bay leaves
½ tsp black pepper
1 tbsp red wine vinegar

Each serving has about 200 calories, 9 g protein, 43 g carbs and 1 g fat, and costs about $1.73 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No green cabbage? Red cabbage or coleslaw mix works.
No yellow onions? White onions or red onions work.
No green bell peppers? Red bell peppers or yellow bell peppers work.
No Yukon Gold potatoes? Russet potatoes or red potatoes work.
No kidney beans? Pinto beans or black beans work.
No diced tomatoes? Crushed tomatoes work.

Steps

Tap an underlined word for a quick explanation.

the cabbage into bite-size pieces, cutting out the hard . the onion, pepper and potatoes, the carrots and celery, and mince the garlic.
Put all the vegetables and the beans in the slow cooker. It will be very full, and that’s fine.
Dolly’s tip: Cabbage shrinks to about half its size as it cooks, so it all fits by the end.
Add the tomatoes, water, bouillon cubes, Italian seasoning, bay leaves and pepper and stir as well as you can.
Cover and cook on LOW for 7 hours or HIGH for 4 hours, until the cabbage and potatoes are tender.
Timer: 420 min
Pull out the bay leaves, stir in the vinegar, and taste for salt.
Dolly’s tip: The splash of vinegar at the end makes the whole pot taste brighter.
Ladle into bowls. It keeps in the fridge for 4 days and freezes well.