Crock Pot Garden Cabbage Soup

Crock pot garden cabbage soup
Diana Rattray
  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Yield: 6 to 8 Servings

This easy crock pot cabbage soup is light and flavorful. The soup is loaded with vegetables, including cabbage, zucchini, carrots, and spinach. It is a healthy choice and you'll often see similar recipes called detox soup. It can be the antidote to a season of overeating and overindulging. You can have it for a light meal or starter course and even freeze portions to have on hand.

It's a meatless soup but it's made with French onion soup, which has a beef stock base. If you prefer a vegetarian soup, replace the French onion soup with vegetable broth and chopped onions or minced dried onions. For a gluten-free soup, ensure that the French onion soup you choose is gluten-free.

You can make many variations on this soup. It's a great way to use up "aspirational vegetables" that you bought at the farmers market but are nearing the end of their usable period in your refrigerator. It's also something to do with an overabundance of zucchini from your garden.


  • 1 pound cabbage (half of a medium head of cabbage, chopped)
  • 3 small zucchini (diced)
  • 1 large clove garlic (crushed and minced)
  • 1/4 teaspoon basil (dried leaf)
  • 1/2 teaspoon black pepper (freshly ground)
  • Kosher salt, to taste
  • 12 ounces V-8 vegetable juice
  • 2 tablespoons tomato paste
  • 1 can (10.5 ounces) French onion soup (condensed, undiluted)
  • 1 to 2 cups spinach (chopped fresh or frozen spinach or chard)
  • 1/2 cup carrots (thinly sliced)

Steps to Make It

  1. Gather the ingredients.

  2. Chop the cabbage and add it to the slow cooker. Add the diced zucchini, garlic, basil, pepper, kosher salt, vegetable juice, tomato paste, condensed soup, spinach, and carrots. Stir to combine.

  3. Cover and cook on LOW for about 7 to 9 hours, or until the vegetables are tender. Or cook on HIGH for about 4 to 5 hours. If cooking on high, check the soup and add some vegetable broth, beef stock, or water, as needed.

  4. Serve hot and enjoy.

Garnish servings with shredded cheese, tortilla chips, crumbled bacon, or a dollop of sour cream, if desired and serve the soup with freshly baked cornbread or crusty bread.

Store leftover soup in the refrigerator and enjoy it within three to four days. You can also freeze individual portions to reheat and enjoy later. Label the containers with the date and contents and enjoy within three to four months for the best quality. You can simply reheat the soup in the microwave.

Tips and Variations

The beauty of this soup is the many ways you can change it up depending on your personal taste and what you have available. Try these:

  • Add vegetarian protein to the soup with a can (drained) of black beans, pinto beans, or great northern beans.

  • Brown about 1 pound of ground beef and add it to the soup with the vegetables.

  • Add 1 to 2 cups of diced cooked chicken to the soup about 30 to 60 minutes before it's done.

  • Add 1 pound of sliced browned smoked sausage to the soup about 1 or 2 hours before the soup is done.

  • Replace the condensed French onion soup with condensed beef broth or double strength vegetable broth. Add chopped onions or dried minced onions, if desired.​

  • Add 1/2 cup of sliced celery to the soup mixture.

  • Add 1 can (14.5 ounces) diced tomatoes to the soup, plain, stewed, or chili-style.

  • Add chopped kale rather than the spinach.