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Slow Cooker Tomato Cabbage Soup
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- #65252
This hearty soup has more than just cabbage and tomatoes. It's also loaded up with green beans, carrots, celery, and onion with some spicy chili sauce for an added kick.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
1 comment
ingredients
2 tablespoons butter
1 1/2 cup chopped onion
2/3 cup chopped celery
2 cans (14 ounce size) tomatoes
6 cups grated cabbage
1 cup green beans, cut into bits
1 1/2 cup sliced carrot
1/2 cup chili sauce (or to taste)
1/2 teaspoon salt
8 cups water
2 tablespoons beef bouillon
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
directions
Melt butter in saucepan. Saute onions and celery until soft.
Add onions and celery and remaining ingredients to crockpot. Cook all day on low, stirring occasionally if you're at home.
added by
twbart72
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Add a splash of Worcestershire sauce for additional umami flavor.
Try adding a scoop of cooked rice or pasta to make the soup heartier.
Adjust the water content to your desired thickness; add more water if you prefer a brothier soup or reduce it for a thicker consistency.
If you'd like a richer taste, substitute part of the water with beef broth instead of plain water.
common recipe questions
What can I use instead of butter?
You can substitute olive oil, coconut oil, or margarine for butter, but the flavor may vary slightly.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used instead of canned. how many fresh, diced? You'll need about 2 pounds of fresh tomatoes (seeded and chopped) to replace the two cans, and you may want to add a bit of tomato paste for a richer flavor.
Can I make this soup vegetarian?
You can make it vegetarian by omitting the beef bouillon and using vegetable broth instead. Make sure the chili sauce is also vegetarian-friendly.
How spicy is this soup with chili sauce?
The spiciness of the soup will depend on the brand and type of chili sauce you use (it's not terribly spicy, however). You can adjust the amount to suit your spice tolerance, starting with less and adding more to taste. If you want it spicier, add some hot sauce or diced jalapenos. Or use spicy diced tomatoes.
How can I store leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to cool before storing.
Can I freeze the soup?
Yes, the soup freezes well. Cool completely before transferring it to freezer-safe containers or bags. It can be stored for up to 2-3 months in the freezer.
How do I reheat the soup?
Reheat soup gently on the stovetop over low heat, stirring occasionally. You can also microwave it in a microwave-safe container in short intervals until hot.
Can I add other vegetables to the soup?
Feel free to add other vegetables such as bell peppers, zucchini, or potatoes.
What herbs can I add to enhance the flavor?
In addition to oregano and basil, try adding thyme, parsley, or bay leaves.
Can I blend the soup for a smooth texture?
You can blend the soup using an immersion blender or a regular blender. Blend to your desired consistency. If using a regular blender, let the soup cool slightly before blending to avoid splattering.
Can I use fresh herbs instead of dried?
Use 3x the amount of dried, so for this recipe you'd use 3/4 teaspoon each of oregano and basil. Add 1/2 teaspoon each when reparing the recipe and reserve the rest to add towards the end of the cooking time as fresh spices lose their potency with the longer cooking time.
tools needed
Saucepan: For melting the butter and sauteing the onions and celery.
Measuring Cups and Spoons: For measuring the ingredients such as the onion, water, beef bouillon, oregano, and basil.
Cutting Board: A stable surface for chopping the vegetables.
Sharp Knife: For cutting the various vegetables for the soup.
Crockpot: For slowly cooking the soup.
Wooden Spoon: For stirring the ingredients in the saucepan and again in the crock pot to mix the ingredients.
Ladle: For serving the soup once it is cooked.
Can Opener: For opening the canned tomatoes, if needed.
what goes with it?
Crusty Bread: Serve a warm, crusty bread alongside the soup to soak up the hearty broth.
Grated Parmesan: A sprinkle of freshly grated Parmesan cheese on top of the soup adds a nutty flavor and a touch of richness.
Sour Cream: A dollop of sour cream can add a creamy tanginess to the soup, balancing the spiciness.
Fresh Herbs: Chopped fresh oregano or basil sprinkled on top just before serving brightens the soup and adds a fresh aroma.
Spicy Sausage: Adding slices of spicy sausage can intensify the heat and provide a protein boost, making the soup heartier.
Cornbread: Pairing homemade cornbread with the soup can create a comforting, Southern-inspired meal.
Grilled Cheese: A double decker grilled cheese sandwich served with the soup adds a gooey, melty element.
Crushed Red Pepper Flakes: A light sprinkle of crushed red pepper flakes can amp up the heat for those who love a spicier kick.
Tortilla Chips: Crunchy tortilla chips can provide a crunchy element when crumbled on top, adding texture and a playful Mexican twist to the flavor.
nutrition data
90 calories, 3 grams fat, 15 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
July 16, 2018
I made this soup today. It was delicious, BUT a bit too spicy for me. Â I made 1 mistake with the chili sauce!! Â For ease of prepping - I used "shredded carrots" instead of dicing. I used 1 - 28 oz can of "Italian Seasoned" diced tomatoes. I used a 1 lb. bag of "cole slaw" instead of shredding my cabbage. My mistake - I used a package of powdered chili sauce & the amount called for in this recipe. Â I should have started off a bit slower with the amount of chili sauce. Â I will know for next time. YES - I will definitely make this soup again. Â AND all is not lost with this recipe - I will freeze it in smaller packs and add it to a couple of other of my homemade soups. THANK YOU for this opportunity of being able to add another soup to my list that I can make for those long, cold winter months. Â
Powdered chili sauce? Not sure what you mean by that but if you used anything than the kind that comes in the jar (similar to cocktail sauce - near the ketchup at the grocery store) then yes, you'd have to adjust the amounts. Glad it worked out though!
Okay - so I just saw this recipe today (have not yet tried this) - I am really into home-made soups & come late summer, I am already stocking my freezer with homemade soups to enjoy over the winter months. I love anything with tomatoes & cabbage. Given the ingredients - will definitely make this. Since this recipe calls for 2 (14 oz) cans of tomatoes & also calls for oregano & basil - I would use the "Italian Seasoned" canned tomatoes, plus add the oregano & basil - will give it a bit added zip!! Just my thought.
October 31, 2014
I sauteed without butter (nonstick spray) to cut calories. Great soup. It is very filling but in a healthy way.
February 1, 2013
This recipe is really packed full of veggies. I loved the zesty broth that forms from the addition of the chili sauce. It's filling, but light enough to be served any time.