Description
A smoky, flavorful and low calorie vegetable soup with cabbage, beans, tomatoes, garlic, mushrooms, carrots, celery, onion and more. Make it in your Instant Pot or Crockpot.
Ingredients
Scale
- 2 Tbsp olive oil
- 1 cup diced onion
- 4 ribs of celery, diced
- 8 cups water
- 2 Tbsp Better than Bouillon chicken base
- 2 medium carrots, peeled and sliced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 chipotle chile in adobo sauce*, chopped (about 1 Tbsp)
- 6 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp black pepper
- 8 ounces chopped mushrooms
- 6 cups shredded cabbage
- Kosher salt, to taste
Instructions
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and celery and saute for 5 minutes. Transfer to the slow cooker.
- Add in the water, Better than Bouillon, carrots, tomatoes, beans, chipotle, garlic, cumin, chili powder, pepper, mushrooms and cabbage.
- Cover and cook on low for 4-6 hours.
- Add salt to taste. Ladle into bowls and serve.
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and the onion and celery. Saute for 5 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking.
- Add in the Better than Bouillon, carrots, tomatoes, beans, chipotle, garlic, cumin, chili powder, pepper, mushrooms and cabbage.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Add salt to taste. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker