Crock Pot Garden Cabbage Soup
A flavorful, low-fat, and low-calorie vegetable and cabbage soup designed for a slow cooker is easily modifiable.
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Instructions
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Combine chopped cabbage, diced zucchini, garlic, basil, pepper, kosher salt, vegetable juice, tomato paste, condensed soup, spinach, and carrots in a slow cooker, then stir.
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Cover and cook on LOW for 7-9 hours, or until vegetables are tender. For quicker cooking, use HIGH for 4-5 hours, adding broth or water if necessary.
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Serve hot, optionally garnished with cheese, chips, bacon, or sour cream, and alongside cornbread or crusty bread. Refrigerate leftovers for up to four days or freeze portions for up to four months, reheating as desired.