Slow Cooker Cabbage & Onion Soup

Serves: 6–8
Prep: 10 min | Cook: 4–6 hours LOW or 2–3 hours HIGH

 Ingredients

• 1 medium head green cabbage, chopped
• 1 large onion, sliced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken or vegetable broth
• 2 cups water
• 2 tbsp olive oil or butter
• 1 tsp salt, or to taste
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce, optional
• 1 tbsp tomato paste, optional
• 1–2 tbsp chopped fresh parsley
• 1 tbsp lemon juice, optional

 Instructions

1. Add the chopped cabbage and sliced onion to the slow cooker.
2. Add garlic, olive oil/butter, salt, pepper, paprika and thyme.
3. Pour in the broth and water.
4. Stir in Worcestershire sauce and tomato paste if using.
5. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the cabbage is very tender.
6. Taste and adjust salt and pepper.
7. Stir in lemon juice and fresh parsley just before serving.
8. Serve hot with crusty bread if desired.

Optional Additions

For a heartier soup, add:

• 1 cup diced potatoes
• 1 cup carrots
• 1 can white beans, drained
• 1 cup cooked shredded chicken

 Nutrition & Allergen Info

Approx. per serving (6 servings, without bread):

• Calories: 120–160 kcal
• Protein: 3–5 g
• Carbohydrates: 18–22 g
• Fat: 4–6 g
• Fiber: 5–7 g

Allergen information:

• Nuts: None
• Peanuts: None
• Egg: None
• Dairy: None if using olive oil
• Gluten: Use gluten-free broth and Worcestershire sauce if needed
• Vegan: Use vegetable broth and olive oil; omit Worcestershire sauce or use a vegan version.

Tip: For the best flavor, sauté the onion and garlic in olive oil for 3–5 minutes before adding them to the slow cooker.