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Crock-Pot Cabbage Soup
Source: Enlitened Kosher Cooking by Nechama Cohen

Slow cooking meld the flavors of the spices and zucchini, spinach, and carrots into a super nutritious soup.

Prep Time: 15 minutes
Cook Time: 4 hours
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 75.3
Total Carbs 15.7 g
Dietary Fiber 4.7 g
Sugars 7.7 g
Total Fat 0.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 602.0 mg
Protein 3.3 g
Sodium 154.8 mg
Dietary Exchanges
, 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 each  medium head cabbage
3 each  small zucchini
3 each  medium garlic cloves
0 1/4 tsp  dried basil
0 1/2 tsp  black pepper
1 pinch  salt
1 cup  vegetable juice, low sodium
2 tbsp  tomato paste
2 tbsp  onion powder
2 cup  fresh chopped spinach
1 each  small carrots, fresh, 5 1/2" long
0 1/2 tsp  sweetener (sugar substitute)
3 cup  cold water
  1. Place cabbage, zucchini, garlic, basil, pepper, salt, vegetable juice, tomato paste, onion powder, spinach, carrots, sweetener and water in slow cooker.
  2. Cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
  3. After soup has finished cooking, if it is too thick, add water 1/4 cup at a time until desired consistency is reached.

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