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5 from 1 vote

Slow cooker cabbage soup

This cabbage soup is not only delicious and flavorful but chock full of vegetables with lots of fiber and is very satisfying. All you need to do is dump everything in the slow cooker and let it do the work for you!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Slow cooker cabbage soup
Servings: 8
Calories: 47kcal
Author: Jamielyn Nye


  • 1 cup chopped yellow onion
  • 2-3 cups chopped cabbage
  • 1-2 cups cut green beans
  • 1 cup chopped celery
  • 1 cup chopped or shredded carrot
  • 1 small zucchini diced
  • 1 bell pepper chopped
  • 1 15-ounce can diced tomatoes (can use Italian or basil for more flavor)
  • 2 Tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • 1 32-ounce package nonfat vegetable broth, beef broth or chicken broth
  • S&P to taste


  • Place all of the vegetables in the bottom of the slow cooker base. Add in the tomato paste. Then sprinkle the Italian seasoning and S&P over the vegetables and pour in the broth. Slow cook for 4-5 hours or on low for 7-8 hours. S&P to taste.


Variations: You can substitute any of the vegetables. You can also add in a cup of diced potatoes and a can of kidney or north western beans to make this soup a little more hearty. If you add in more vegetables add in an extra cup of broth or water. You can also add in a can of V-8 juice or tomato juice.


Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 134mg | Potassium: 404mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3475IU | Vitamin C: 40mg | Calcium: 52mg | Iron: 1.2mg