Hearty cabbage gets sweet and tender after long cooking in this easy plant-based Slow Cooker soup.  With savory flavors from carrot, onion, and tomato paste, this simple oil-free vegan recipe is deliciously satisfying.  Make a big batch and freeze extras for healthy meals all winter.
Slow Cooker Bean Soup
This old-fashioned recipe for hearty cabbage bean soup is based off a Weight Watchers recipe my mom made when I was growing up. As a busy teacher, she loved that she could throw all of the ingredients in the crock pot and come back 8 hours later to a delicious and satisfying meal. I’ve kept the dish plant-based by using a low-sodium vegetable bouillon.
Cooking with Cabbage
Cabbage is one of my favorite vegetables to use, but it often gets little notoriety in the chef world. I rarely see Michelin stars and Food and Wine covers celebrating cabbage. Cabbage is incredibly versatile: You can use it this soup for sweet flavor and delicate texture. Or, stuff the leaves for Bulgur Stuffed Polish Cabbage Rolls, aka Galumpkis. It also adds lovely crunch and color to salads like Irresistible Smoky Broccoli Cabbage Pecan Crunch Salad. Or, simply braise it for Tender Braised Red Cabbage with Apples and Cider Vinegar.
There are lots of varieties of cabbage to choose from: green, purple, Napa, Savoy. However, for this recipe, simply use plain green cabbage. It is often the most budget-friendly cabbage and the green color looks beautiful in this simple bean soup
Chef’s Katie’s Plant-Based Cooking Tips:
Adapt to Your Taste: Use the vegetables to adjust the flavor to your taste. Â Adding more carrot will highlight the sweetness, while onions and garlic will add savory flavors. Â Tomato paste adds richness and depth. Â For an extra kick, add a splash of hot sauce or a scoop of salsa before eating.
Vegan Bouillon Cubes: For adding flavor to plant-based soups, stews, braises, and sauces, I always keep a few of the Edward and Sons vegan bullion cubes on hand. They come in Beef, Chick’n, and Low-Sodium Veggie flavors. Plus, it’s easy to keep a few in your pantry.
Slow Cooker Cabbage Bean Soup
- Easy
- Servings: 6Â
- Ready In: 8 hours (just 10 minutes of Prep)
- Yield: 10 cups soup
- Gluten-Free
- Freezer-Friendly
- Comforting and Satisfying
Slow Cooker Cabbage Bean Soup
Ingredients
- 1 medium carrot
- 1 medium onion
- 1 green bell pepper
- 1/2 head green cabbage
- 1 15-oz can red kidney beans, drained and rinsed
- 1 5-oz can tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cloves garlic
- 1/4 teaspoon ground black pepper
- 1 cube vegetable bouillon
- 4 cups water
Instructions
- To make the soup: Peel and dice the carrot and onion. Seed and dice the bell pepper. Core and roughly chop the cabbage into large bite-sized pieces. Drain and rinse the red kidney beans.
- Combine the carrot, onion, bell pepper, cabbage, beans, dried thyme, tomato paste, garlic, bay leaf, pepper, vegetable bouillon, and water in a Slow Cooker. Put the lid on and set on High for 8 hours.
- After 8 hours, remove the lid, season to taste, and serve.
Notes
Nutrition Facts
Serving size: 1/6 of a recipe (about 1 3/4 cups).
Calories 115.95
Calories From Fat (3%) 3.4
- Total Fat 0.4g <1%
- Saturated Fat 0.08g <1%
- Cholesterol 0mg 0%
- Sodium 45.65mg 2%
- Potassium 767.53mg 22%
- Total Carbohydrates 23.9g 8%
- Fiber 8.07g 32%
- Sugar 5.29g
- Protein 6.81g 14%
- Calcium 57.42mg 6%
- Iron 94.47mg 525%
- Vitamin A 2309.35IU 46%
- Vitamin C 8149.92mg 13583%
Shopping and Gear List
- Simply Organic Bay Leaf Certified Organic
- Simply Organic Thyme Leaf Whole Certified Organic
- Edward & Sons Not-Chick’n Bouillon Cubes
Discover more from Plants-Rule
Subscribe to get the latest posts sent to your email.
