Vegan Cabbage Soup
“Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy.” —Taste of Home Test Kitchen, Milwaukee, Wisconsin
| Servings | Prep Time | Cook Time |
| 10servings (2-1/2 quarts) | 15minutes | 6hours |
| Servings | Prep Time |
| 10servings (2-1/2 quarts) | 15minutes |
| Cook Time |
| 6hours |
Ingredients
- 4 cups vegetable stock
- 1 can (14 oz) Italian diced tomatoes
- 1 can (6 oz) tomato paste
- 1 small head (about 1-1/2 lb) cabbage shredded
- 4 celery ribs chopped
- 2 large carrots chopped
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 tsp Italian seasoning
- 1/2 tsp salt
- fresh basil optional
Portions: servings (2-1/2 quarts)
Units:
|
Ingredients
Portions: servings (2-1/2 quarts)
Units:
|
Instructions
- In a 5- or 6-qt. slow cooker, whisk together stock, diced tomatoes and tomato paste. Stir in vegetables, garlic, Italian seasoning and salt. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, top with fresh basil.
Recipe Notes
Nutrition Facts
1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 866mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 4g protein.
