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Slow Cooker Cabbage Bean Soup - Healthy, Plant-Based, Gluten-Free, Oil-Free, Vegan Protein Easy Recipe from Plants-Rule
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Slow Cooker Cabbage Bean Soup

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.
Prep Time10 minutes
Cook Time8 hours
Course: Dinner, Lunch, Soup, Stew
Cuisine: African, American, Comfort Food, Plant-Based, Vegan, Vegetarian, Weight Watchers
Keyword: beans, cabbage, classic, comfort food, crockpot, easy, fiber, freezer-friendly, gluten-free, healthy, oil-free, plant-based, protein, simple, slow-cooker, wfpb
Calories: 116kcal

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

Yield: 10 cups