This Crock Pot Cabbage Soup recipe is the perfect healthy meal that’s low carb and low in calories, but high in flavour! Make this keto slow cooker cabbage soup recipe for easy meal prep!
Estimated reading time: 7 minutes
Fall is the perfect season for soup and this veggie-packed Cabbage Soup recipe is low carb, keto, and full of flavour! It’s simple to throw together and it’s perfect for meal prep because it can be made as a dump-and-go Crock Pot meal! Whether you’re looking for low carb recipes or just to increase your intake of veggies, this Crock Pot Cabbage Soup is the recipe you need!
Here are just a few reasons this is the best cabbage soup recipe around!
- It is EASY to MAKE: Making cabbage soup in your Crock Pot or slow cooker is very simple. Just dump in all the ingredients (except for the green beans) and cook on either low or high for several hours. Stir in the green beans about 30 minutes before serving, and that’s it!
- A great option for MEAL PREP: The leftovers of this slow cooker cabbage soup make a great and easy option for meal prep.
- It’s HEALTHY: The soup is filled with veggies and it is low carb and keto friendly.
- It’s easy to CUSTOMIZE: This is an incredibly versatile soup, so feel free to add whatever veggies you love!
Follow these tips and tricks for the BEST crock pot cabbage soup!
Be sure to add the amount of liquid the recipe suggests. The cabbage and other veggies release liquid as the soup cooks, creating the perfect ratio of liquid to veggies.
Only add the frozen beans when the recipe call for it. If they are added too early, the beans can become mushy and won’t keep their texture, colour, or flavour.
Make sure to cool the soup completely to room temperature and store it in an airtight container in the fridge to maintain the freshness of the soup.
Don’t forget to season the cabbage soup well. Make sure to add in the salt and black pepper, dill, smoked paprika, Italian seasoning, red pepper flakes, and chili powder. This gives the cabbage soup lots of flavour to compliment the flavours of the veggies. Adjust the seasonings to your taste.
Here are some issues you might encounter when making this cabbage soup recipe and how to prevent and fix them!
Cook the vegetables either on a low heat or for a shorter time on high heat so they keep their shape and flavour. Vegetables can get mushy when overcooked, so be sure to follow the recipe to prevent this!
Make sure to add the spices the recipe calls for as this allows the flavours to meld together and gives the soup its flavour. Adjust the seasoning to your taste preferences.
If there is too much liquid added to the soup, it will dilute its flavour. Follow the recipe as written and add only what it calls for.
You’ll need these kitchen items on hand to make this slow cooker cabbage soup recipe (paid links):
You’ll need these ingredients to make this Crock Pot cabbage soup (paid links):
- 1 large onion diced
- 2 cloves garlic minced
- 2 medium carrots chopped
- 3 stalks celery chopped
- 1/2 medium zucchini chopped
- 1/2 medium head of cabbage thinly sliced
- 1 can diced tomatoes (14.5 ounces)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon dill
- 6 cups vegetable stock
- salt and pepper to taste
- 1 can green beans (14.5 ounces), or use frozen cut green beans instead
- chopped fresh parsley for serving (optional)
Here are a few variations on this cabbage soup!
- Added Protein – Add in chickpeas, lentils, or white beans or meat such as ground beef, sausage, or chicken for a hearty soup.
- Italian – Add in Cannellini beans or Italian sausage and cooked pasta noodles, such as small shells, right at the end of cooking.
- Mexican – Add in cumin and green chilies during cooking. Serve with avocado, a squeeze of fresh lime, and fresh cilantro.
Time needed: 6 hours and 10 minutes
Follow these simple steps to make this delicious cabbage soup recipe!
- Throw in the ingredients.
Add all the ingredients to your slow cooker except for the green beans.
- Stir to combine.
Stir well to combine the ingredients.
- Cook for desired time.
Cook on high for 4-5 hours or on low for 6-8 hours.
- Stir in green beans.
Add the green beans about 30 minutes before the end of cooking and stir well.
- Serve.
Serve with some fresh chopped parsley and a dollop of sour cream (if desired).
How do I store this Crock Pot cabbage soup?
Simply store in airtight containers in the fridge for up to 3 days.
Can I freeze this cabbage soup recipe?
Yes. This soup freezes well in individual containers for lunches (store in the freezer for up to 2 months), and it’s great for meal prep.
Can I use coleslaw mix instead of a head of cabbage?
We don’t recommend this, as the cabbage in coleslaw mix is often cut very thinly. We recommend chopping the cabbage in slices about 1/2 inch thick.
Can I make this cabbage soup on the stovetop instead of a crock pot?
Yes, you can add the ingredients to a large stove pot and bring to a boil, then simmer until all the vegetables are tender.
Can other vegetables be added to the soup?
Feel free to add additional vegetables. Make sure to add them at the proper time, either at the start of cooking or closer to the end, to keep the texture consistent as stated in the recipe.
Does soup taste better in a slow cooker?
The slow cooking of soup allows the ingredients to meld together and enrich the flavour.
Can I use chicken broth instead of vegetable broth?
The taste will be different but feel free to add whichever broth or stock you prefer.
We hope you love this slow cooker cabbage soup as much as we do! Let us know in the comments below, what’s your favourite healthy slow cooker meal? We’d love to know!
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Watch the video below to see exactly how we make this low carb meal. You can find more delicious recipe videos on our YouTube channel.
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Crock Pot Cabbage Soup
Recipe: Equipment
Recipe: Ingredients
- 1 large onion diced
- 2 cloves garlic minced
- 2 medium carrots chopped
- 3 stalks celery chopped
- 1/2 medium zucchini chopped
- 1/2 medium head of cabbage thinly sliced
- 1 can diced tomatoes (14.5 ounces)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon dill
- 6 cups vegetable stock
- salt and pepper to taste depending on your stock
- 1 can green beans (14.5 ounces), or use frozen cut green beans instead
- chopped fresh parsley for serving (optional)
Recipe: Instructions
- Add all the ingredients to your slow cooker except for the green beans.
- Stir well to combine.
- Cook on high for 4-5 hours or on low for 6-8 hours.
- Add the green beans about 30 minutes before the end of cooking and stir well.
- Serve with some fresh chopped parsley, and a dollop of sour cream (if desired).
Recipe: Notes
Storage Instructions
Simply store in airtight containers in the fridge for up to 3 days.Freezer Instructions
This soup freezes well in individual containers for lunches (store in the freezer for up to 2 months), and it’s great for meal prep.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Consider zucchini as too watery and not adding any substance to the soup, so it is deleted. 5/5 rating for me, will be a regular on our table.
Thanks!! Glad you like it😊
Love all the fresh ingredients and looks really good but you absolutely lost me at canned beans
Feel free to soak and cook your own, but for low sodium canned beans the nutritional value is not all that different!
I agree on the canned beans. Great to use with small amts. Buy sodium free and organic. Can beans are low FODMAP as opposed to dry ( unfortunately) its about the sugar. Love the soup !
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
15g of carbs per serving?! How is this keto friendly? Jist put my slow cooker on. If I cant have it on my diet I’m sure the other half will eat it. Smells good
Hi Jodie, my apologies. There was a mistake in the nutrition information calculation. Depending on your choice of stock, the carbs should be much lower (around 6 grams of net carbs). I’ve updated the recipe with more accurate nutrition information. Thanks for catching this error!
Delicious! I was so glad to find this recipe because I had a lot of vegetables in the fridge that were on the brink of being tossed, but this soup saved them. I threw in a cup of cooked leftover noodles and a few cooked chopped potatoes — not keto friendly but still — an example of how versatile this recipe is. Thanks so much!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
How much is one serving? I’ve made this minus the zucchini I didn’t have, but I’ve been going by cups. It doesn’t say how much each serving is. I love it!
Thanks!
One serving is about 1.5 cups. Thank you for taking the time to leave your feedback!
I am wondering if I could add frozen green beans instead of canned . If so, please let me know when to add them and how long to cook them !
If you thaw them you can add them in at the exact same time, if not, add them in 45 minutes before the soup is done. Hope this helps! Let us know how it turns out.
I am making this a second time in two weeks. Which must mean I like it. First time I chopped all the vegetables tiny. I ended up giving it away to my TOPS friends.
Then I watched the video. This time I’m chopping larger One TOPS friend said the red pepper made it too spicy. Then I remembered I used paprika and chili pepper so… to each their own.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Do you think u can use cauliflower? I have some in my fridge going bad. If u did, would u skip adding canned beans? Thank you! Waiting to try this tomorrow
For sure! Just make sure you give it enough time to cook.
I added tumeric and lemongrass to the spices. Waiting a little bit to add FRESH green beans and zucchini so they don’t get mushy.
Will advise results, later. I also doubled the receipe, and followed it to the T.
Sounds great! Thank you so much for taking the time to share your feedback.