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Cabbage and Bean Soup

User Rating 4 Star Rating (1 Review)


This slow cooker soup is satisfying and flavorful. Serve the soup with a salad and biscuits or cornbread.


  • 3 cups chopped cabbage
  • 1 large onion, chopped
  • 1 can (14.5 ounces) diced tomatoes, with juice
  • 1 1/2 (12 ounces) cups tomato juice or V-8, low sodium if desired
  • 1(10-3/4 oz) can condensed tomato soup
  • 1 can (approx. 15 ounces) kidney beans, rinsed and drained
  • 2 teaspoons chili powder
  • salt and pepper, to taste


In a slow cooker, combine cabbage, onion, tomatoes, tomato juice and tomato soup. Add kidney beans and chili powder. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Taste and season; mix well before serving.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Tasty Soup, Member rooeylee

My husband and I made this b/c we are trying to eat less meat. It was a very hearty soup with good flavor. When you reheat it, you might want to add a little veggie stock or water b/c it gets very thick.

3 out of 3 people found this helpful.

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