Crockpot Cabbage Soup
A warm and comforting cabbage soup perfect for chilly days, packed with wholesome ingredients and full of flavor, customizable for various dietary preferences.
Ingrédients
Vegetable Base
- 1 small head small head of cabbage, chopped
- 2 pieces carrots, diced
- 1 piece onion, chopped
- 3 cloves garlic, minced
Soup Base
- 4 cups vegetable broth Ensure it's gluten-free if necessary
- 1 can diced tomatoes (14.5 oz)
Seasoning
- 1 teaspoon dried thyme
- to taste Salt and pepper
Instructions
Preparation
- Begin by washing and chopping all your ingredients. Chop the cabbage into bite-sized pieces, dice the carrots, and finely chop the onion and garlic.
Cooking
- Add all of your chopped vegetables into the crockpot. Start by placing the cabbage at the bottom, followed by layers of diced carrots, chopped onions, and minced garlic.
- Pour in the 4 cups of vegetable broth, ensuring that the vegetables are submerged.
- Add the can of diced tomatoes along with their juices.
- Sprinkle in the dried thyme, along with salt and pepper to taste. Stir everything gently to combine.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Check the texture of your veggies before serving; they should be tender but still hold their shape.
- Taste and adjust the seasoning if necessary.
Serving
- Ladle the soup into bowls and enjoy warm, garnished with fresh herbs or a dollop of yogurt if desired.
Storage
- If there are leftovers, let them cool and transfer into airtight containers for storage.
Notes
For deeper flavor, sauté the onion and garlic before adding them to the crockpot. Serve in warm bowls to enhance presentation.