This recipe is SO good and beyond easy…I have it on hand MOST of the time!

Each batch makes 12 cups of soup, 6 gen­er­ous serv­ings. I some­times por­tion into indi­vid­ual serv­ings and freeze but this soup dis­ap­pears quick­ly so no freez­ing needed.

This is as clean as soup can get and adding in a pro­tein of your choice is so easy to do…like I always say.…make it your own!


Cabbage Vegetable Soup

Serv­ings 12 cups per batch
Author Liz Geeslin


  • 1 medi­um cab­bage head chopped
  • 1 large cel­ery bunch chopped
  • 1 — 2 pounds car­rots sliced
  • 1 large onion chopped
  • 2 28 oz cans diced toma­toes
  • 2 quarts chick­en or veg­etable broth
  • sea­son­ings of your choice


  • Pre­pare all of the veg­eta­bles and divide them all in half.
  • Add one half of the veg­eta­bles into an Instant Pot or slow cook­er, along with one can of diced toma­toes, one quart of broth and sea­son­ing of your choice.
  • Add the oth­er half of veg­eta­bles into a gal­lon freez­er bag along with the remain­ing can of toma­toes and sea­son­ings. Mark on the bag to add one quart of broth when ready to cook, press air from the bag and freeze.
  • Cook for 15 min­utes in the Instant Pot or 6 hours in the slow cook­er. Test for sea­son­ings when fin­ished and adjust to taste.
  • This can also be sim­mered on the stove top, stir­ring occasionally.

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