Slow Cooker Cabbage Soup

Slow Cooker Cabbage Soup




Prep Time: 20 Min
Cook Time: 8 + Hours

Yields: 4 + Servings

WHAT YOU NEED

• 4 C Green Cabbage, thinly shredded on the mandolin
• 2 x Beyond Meat Hot Italian Sausages
• 2 Yellow Onions, diced
• 1 Bell Pepper, diced
• 3 stalks Celery, diced
• 2 Carrots, peeled & cut in to half moons
• 2 Zucchinis, cut in to half moons
• 540ml Romano beans, drained & lightly rinsed
• 3 Tbsp. EVOO
• 1 L PC Brand Plant-Based Chikn Broth
• 660ml Passata
• 1/2 C Dry White Wine
• 1 Tbsp. Tomato Paste
• 5 sprigs Fresh Thyme, leaves removed and roughly chopped
• 2 Bay Leaves
• SPICES - 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1 Tsp. Dried oregano, 1 Tsp. Dried Basil, 1 Tsp. Sweet Paprika, 3/4 Tsp. Red Pepper Flakes
• 1 Tsp. + Himalayan Salt
• Cracked Pepper to Taste
• Fresh Parsley - Garnish

DIRECTIONS

• Add all of the shredded cabbage to the bottom of your slow cooker. Next, add the celery, carrot, zucchini, and bell pepper on top of the cabbage.
• Crumble the two plant-based sausages over the veggies, followed by all of the spices and fresh thyme leaves.
• Whisk together all of the broth, passata, tom paste, EVOO, and the 1 tsp. salt. Pour this in to the crock pot along with the beans. Stir everything together, season with cracked pepper, and drop in your bay leaves.​

• Set on high for 2 hours, then, switch to low and cook for 6 + hours until the cabbage is tender. 
• Prior to service, taste and add additional salt / pepper if desired. Serve each bowl with a sprinkling of freshly chopped parsley. ENJOY!
• Leftover soup can be stored in an air tight container in the fridge for 4 - 5 days or, frozen for up to 2 months. ​

HAPPY VEG