Description
A hearty and comforting Crockpot Cabbage Soup recipe that combines tender pork sausages, potatoes, cabbage, and white navy beans simmered with flavorful spices and vegetables, perfect for an easy, slow-cooked meal that requires minimal effort.
Ingredients
Scale
Vegetables
- 3/4 pound little potatoes, halved
- 1/2 medium onion, chopped
- 1 small cabbage, sliced
Meat
- 1 pound uncooked pork sausages
Liquids
- 1 (28 fluid ounce) can crushed tomatoes
- 2.5 cups chicken broth
- 2 cups water
Spices & Seasonings
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon paprika
- Salt & pepper, to taste
Beans
- 1 cup dried white navy beans, rinsed
Instructions
- Prepare Ingredients: Wash and halve the little potatoes, chop the onion, slice the cabbage, and prepare the pork sausages by removing them from their casings if desired. Ensure all ingredients are ready to be added to the crockpot.
- Combine Ingredients in Crockpot: Add the potatoes, chopped onion, sliced cabbage, pork sausages, rinsed white navy beans, crushed tomatoes, chicken broth, water, Italian seasoning, garlic powder, chili powder, and paprika into your Crockpot. Stir well to combine all ingredients evenly. Note that the Crockpot will be quite full, so mixing as you add ingredients helps distribute flavors.
- Slow Cook: Set the Crockpot to low heat and cook the soup for 7-8 hours. This slow cooking process allows flavors to meld beautifully and ensures the beans and vegetables become tender and the sausages cook through completely.
- Season and Serve: Once cooking time is complete, taste the soup and add salt and pepper as needed, remembering that some ingredients already contain salt. Stir and serve the soup immediately while hot for the best flavor and texture.
Notes
- Wait to add extra salt until after cooking since some ingredients like broth and sausages contain salt.
- You can remove sausage casings for a crumbled texture or keep them whole on the bone if preferred.
- Soaking the navy beans overnight can reduce cooking time and improve digestibility, but it’s not mandatory.
- This soup freezes well for up to 3 months; thaw in the refrigerator before reheating gently.
- For a vegetarian version, substitute sausages with plant-based sausage alternatives and use vegetable broth instead of chicken broth.
