Warm and Filling Cabbage-Rutabaga Soup in the Slow Cooker

This cozy soup is perfect for chilly days, combining hearty cabbage and sweet rutabaga for a comforting meal. Let it simmer slowly while you relax, and enjoy a warm, nourishing bowl anytime.

Tips To Improve This Recipe

Chop the vegetables into uniform pieces to ensure even cooking.
Add fresh herbs near the end of cooking to preserve their flavor.
If you want a thicker soup, remove a cup of the broth and blend it, then stir it back in.

Ingredients 0/8

¼ large head cabbage, chopped ¼ large rutabaga, diced 1 ½ cups uncooked orzo pasta ½ large onion, finely chopped 1 whole head garlic, peeled and minced 3 tablespoons chopped fresh dill 6 cups water 2 cups vegetable broth

Why This Dish Is Amazing

This soup is a comforting blend of hearty vegetables that warms you up on chilly days. It’s easy to prepare and lets the slow cooker do all the work, making mealtime stress-free. Plus, it’s full of fiber and nutrients, perfect for a healthy, satisfying meal.

Directions

Tos the cabbage, rutabaga, orzo pasta, chopped onion, garlic, and dill into your slow cooker. Pour in the water and vegetable broth, then give everything a gentle stir to combine. Cover the slow cooker and let it cook on low for about 5 to 9 hours, until the vegetables are nice and tender and the soup has thickened up. Once it’s ready, give it a good stir, taste, and adjust the seasoning if needed before serving. Enjoy the cozy, comforting flavors!

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people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Best Ways To Serve

Serve this soup with crusty bread or a side salad for a complete meal. A dollop of sour cream or a sprinkle of fresh parsley can add extra richness and color. It also pairs well with a light white wine or herbal tea.

Leftover Care Tips

Allow the soup to cool completely before storing it in airtight containers. It will keep well in the refrigerator for up to four days. This soup also freezes nicely—just thaw it overnight in the fridge and reheat gently on the stove.

Frequently Asked Questions

Can I use frozen vegetables instead of fresh for this soup?

Yes, frozen cabbage and rutabaga can be used, but cooking time may be shorter since frozen veggies soften faster.

Is it necessary to soak or rinse the orzo before adding it?

No, you can add the uncooked orzo directly to the slow cooker with the other ingredients.

Can I substitute the vegetable broth with something else?

You can use water or any broth you prefer, but vegetable broth adds more flavor.

How thick will the soup be after cooking?

The soup should be thick and hearty, but you can add more water or broth if you prefer a thinner consistency.

Can I make this soup on the stove instead of a slow cooker?

Yes, cook the ingredients in a pot over medium heat for about 45 minutes to an hour until vegetables are tender.

How do I store leftovers and how long will they keep?

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Can I add protein like beans or tofu to this soup?

Yes, adding beans or tofu can boost protein; add them in the last hour of cooking to avoid overcooking.

Should I add salt and pepper during cooking or just before serving?

It’s best to adjust salt and pepper at the end of cooking to suit your taste.