This Crockpot cabbage soup is hearty, warming, and packed with flavor! Throw everything in the slow cooker, and you’ll come home to a piping hot bowl of delicious soup.
This slow cooker cabbage soup has pork sausage, white beans, little potatoes, a small head of cabbage, tomatoes, and an assortment of spices to make it wonderfully comforting and tasty.
My mom is Czech and I grew up with her wonderful cabbage soup recipe that had pieces of pork and a bit of sour cream in it to give it some tang. I still love that soup.
The reason I’m bringing it up is because a lot of the time when people think of cabbage soup, they think of the cabbage soup diet and detox and all that. I never thought of cabbage soup that way.
I guess maybe it’s an eastern European thing to cook with a lot of cabbage?
This healthy Crockpot cabbage soup certainly isn’t any kind of detox soup, but it is really tasty and not bad for you.
It has similar ingredients to the cabbage rolls that so many people (Polish or not) enjoy.
I’ve been using my Crockpot quite a bit lately. Recently I made a Crockpot vegetable curry and my tasty Crockpot turkey chili recipe. It seems like whenever cool weather hits I gravitate towards my slow cooker. Hopefully you guys do too and you’re enjoying these recipes. 🙂
We’ve had some interesting weather lately… it actually SNOWED on Sept 18.
Yes, I live in Canada, but I don’t live near mountains or anything, so that was a bit weird and depressing. Thankfully we have had some nicer weather since, but there’s definitely a chill in the air… especially in the mornings.
Something about crisp September/October weather will always make me think of how I felt when I went back to school. I finished university almost 10 years ago now (yikes), but that back-to-school feeling I had since I was a kid will never go away.
Anyway, I wanted to come up with a slow cooker soup this time. I made sure to add a lot of good stuff in here, but like any good Crockpot recipe, it isn’t complicated at all.
Lately I’ve been putting the Crockpot recipes on before bed on Friday evenings so I can photograph them on Saturday mornings.
It’s strange waking up in the middle of the night and wondering what the heck is cooking haha.
My husband really liked this one. He runs on Saturday mornings and actually came back and had a bowl of this. For breakfast.
How to make slow cooker cabbage soup
A few tips:
- I used pork sausage for this soup (can’t remember the exact flavor… my deli counter had it on special that day). Any uncooked sausage should work. Chicken, turkey, mild or hot Italian (they’re usually pork)… etc. I bought 3 sausages that totaled a bit over a pound. Anything around that mark would work. You don’t have to brown the sausage first, but you can do so if you prefer.
- You don’t have to use little potatoes, but I find them the most convenient. As long as your potatoes are about 3/4 pound, cutting them into small-ish (but not too small) pieces will be fine.
- I chose dried beans because the canned ones can come apart after 8 hours of slow cooking. If you don’t mind that, use canned ones.
Hope you enjoy this easy cabbage soup recipe!
Questions? Ask me in the comments!
Crockpot Cabbage Soup
This Crockpot cabbage soup is hearty, warming, and packed with flavor! Throw everything in the slow cooker, and you'll come home to a delicious hot bowl of soup.
- 1 (28 fluid ounce) can crushed tomatoes with juices
- 2 (10 fluid ounce) cans chicken broth
- 2 cups water
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 cup dried white navy beans rinsed
- 3/4 pound little potatoes cut into halves
- 1/2 medium onion chopped
- 1 small cabbage sliced
- 1 pound (approx.) pork sausage (I used 3 sausages) cut into bite-size pieces
- Salt & pepper to taste
- Prep your potatoes, onion, cabbage, and sausage. Add all ingredients to your Crockpot and give it a good stir (Crockpot will be quite full so it's a good idea to stir as you go along). Chili powder contains salt, so I would wait until it's cooked before you add any extra salt.
- Cook on low for 7-8 hours.
- Taste & season with salt & pepper as needed. Serve immediately. Soup can be frozen for up to 3 months.
- This is the 7-quart Crockpot that I used for this recipe.