Description
Jazzed up cabbage soup with lots of flavor, nutrition and hardly any calories. Make it fast in the Instant Pot or slow and low in the Crockpot.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 4 cups water
- 4 teaspoons Better Than Bouillon Vegetable Base
- Half of a medium head of cabbage, chopped
- 2 carrots, peeled and sliced
- 2 ribs of celery, chopped
- 1 red bell pepper, cored and diced
- 1 (14.5 oz) can petite diced tomatoes
- 1/4 tsp crushed red pepper flakes
- 1 Tbsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and celery and sauté for 4 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking.
- Add in the rest of the ingredients.
- 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 5 minutes and then release any remaining pressure. Remove the lid.
- Stir. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat and add in the oil and swirl around. Add in the onion and celery and sauté for 4 minutes. Transfer to the slow cooker.
- Add in the rest of the ingredients.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Stir. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker