Slow Cooker Cabbage Bean Soup

Hearty cabbage gets slightly sweet after long cooking in this easy Slow Cooker vegan soup.  With savory flavors from carrot, onion, and tomato paste, this simple recipe is deliciously satisfying.  Make a big batch and freeze extras for healthy meals all winter.

 

EASY       Servings: 6     Ready In: 8 hours
(just 10 min. prep)

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

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

Chef's Healthy Tip: Carrots bring natural sweetness while onions and bell pepper balance savory flavor in this hearty, vegan soup recipe

Chef's Healthy Tip: Carrots bring natural sweetness while onions and bell pepper balance savory flavor in this hearty, vegan soup recipe

Chef's Easy Tip: Throw everything into a Slow Cooker or Crockpot.  This makes for an easy go-to weeknight healthy dinner

Chef's Easy Tip: Throw everything into a Slow Cooker or Crockpot.  This makes for an easy go-to weeknight healthy dinner

Chef's Plant-Based Tip: After 8 hours of simmering, the cabbage wilts into subtly sweet, irresistible flavor in this satisfying oil-free plant-based soup recipe

Chef's Plant-Based Tip: After 8 hours of simmering, the cabbage wilts into subtly sweet, irresistible flavor in this satisfying oil-free plant-based soup recipe

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 tsp. dried thyme
1 bay leaf
4 cloves garlic
1/4 tsp. black pepper
1 cube vegetable bouillon
4 cups water


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

Procedure

Gather ingredients. 

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.

Chef's Tip: Use the vegetables to adjust the flavor to your taste.  Adding more carrot will highlight the sweetness, while onions and garlic will add savory flavors.  Tomato paste adds richness and depth.  For an extra kick, add a splash of hot sauce after the soup is done cooking.


Yield: 10 cups


Step-by-Step Photos:

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%


Dal is a traditional Indian recipe that is a healthy source of vegan, gluten-free protein and fiber. Sometimes called a "pulse", it involves cooking lentils or split peas with spices until thick, almost like porridge. Plant-based Chef Katie Simmons shows you how to make easy Red Lentil Dal.