Cabbage Soup - Slowcooker
CATEGORIES
INGREDIENTS
- Cooking Time: 4 - 4 1/2 Hr HIGH
- Servings: 5 - 6
- Preparation Time: 20
- 1 Head Green Cabbage, stem removed
- 1 C Carrots, sliced
- 2 stalks Celery, sliced and leaves reserved
- 5 Sweet Peppers, seeded and sliced
- 1 Red Onion, diced
- 3 cloves Garlic, chopped
- 796ml can Diced Tomatoes
- 1 Zucchini, halved lengthwise and sliced
- 540ml Navy Beans, drained
- 5 C Low Sodium Vegetable Stock
- 3 Tbsp. EVOO
- 1 Tsp. Dried Thyme
- ½ Tsp. Dried Marjoram
- ½ Tsp. Red Pepper Flakes
- ½ Tsp. Ground Sage
- ½ Tsp. Dried Oregano
- 2 Bay Leaves
- 1/3 C Fresh Parsley, chopped
- 1 ¼ Tsp. Black Pepper +
- 1 ½ Tsp. Sea Salt +
DIRECTIONS
- Start by adding the celery, carrots, peppers, and onions to the pot. Season with a ½ Tsp. sea salt and black pepper.
- Using a mandolin with the shredding setting activated, start by shredding the cabbage on one of the smaller settings for a finer shred. Halfway through, switch to a larger setting and shred the remaining cabbage a bit larger. Add the cabbage to the pot.
- Add the garlic, tomatoes, vegetable stock, thyme, marjoram, pepper flakes, oregano, sage, bay leaves, and another ¼ Tsp. sea salt / black pepper. Drizzle with the oil, cover and set to HIGH.
- After 2 ½ hours, open the lid and stir in the drained beans, zucchini, and another ¾ Tsp. sea salt & ½ Tsp. black pepper. Cover and continue cooking on high for another 1 ½ - 2 Hours.
- Prior to service, stir in the fresh parsley and celery leaves.