Slow-Cooker Cabbage Soup with Sherry

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Sherry adds sweetness and flavor to this slow-cooker vegetarian cabbage soup. It's balanced nicely by the crushed red pepper, fire-roasted tomatoes and a pop of acidity from the sherry vinegar. Potatoes give the soup heft and substance. Serve with crusty bread.

Liv Dansky

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Slow-Cooker Cabbage Soup with Sherry — Photo: Victor Protasio

Active Time:

20 mins

Total Time:

4 hrs 20 mins

Servings:

Nutrition Profile:

Nut-Free Dairy-Free Soy-Free Vegetarian Egg-Free

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Ingredients

2 tablespoons extra-virgin olive oil
3 large carrots, diagonally sliced (¼-inch)
1 medium leek, sliced
2 medium celery stalks, diagonally sliced (¼-inch)
3 cloves garlic, minced
1 teaspoon chopped fresh thyme
¾ cup dry sherry
8 cups reduced-sodium vegetable broth
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes
8 cups chopped green cabbage
1 pound baby Yukon Gold potatoes, peeled and cubed (1-inch)
⅓ cup pearl barley
½ teaspoon salt
¼ teaspoon crushed red pepper
1 tablespoon sherry vinegar
Chopped fresh flat-leaf parsley for garnish

Directions

Heat oil in a large skillet over medium-high heat. Add carrots, leek, celery and garlic; cook, stirring often, until tender, about 5 minutes. Add thyme; cook, stirring often, until fragrant, about 1 minute. Add sherry; bring to a boil. Boil, undisturbed, until reduced by half, 1 to 2 minutes. Remove from heat; transfer the mixture to a 6-quart slow cooker.
Add broth and tomatoes to the slow cooker; stir well to combine. Stir in cabbage, potatoes, barley, salt and crushed red pepper. Cover and cook on High until the cabbage is tender and the potatoes are cooked through, about 4 hours. Stir in sherry vinegar.
Divide the soup evenly among 6 bowls; garnish with parsley, if desired. Serve immediately.

To make ahead

Prepare through Step 1. Transfer the mixture to container (other than the slow-cooker insert) and add broth, tomatoes, cabbage and potatoes. Cover and refrigerate overnight. When ready to cook, add the mixture to the slow-cooker insert along with barley, salt and crushed red pepper and cook as directed. Refrigerate the finished soup for up to 5 days.

Originally appeared: EatingWell.com, January 2021

Nutrition Facts (per serving)

248	Calories
5g	Fat
41g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 2 cups
Calories 248
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 8g	29%
Total Sugars 9g
Protein 5g	10%
Total Fat 5g	6%
Saturated Fat 1g	5%
Vitamin A 8301IU	166%
Sodium 464mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Slow-Cooker Cabbage Soup with Sherry

Ingredients

Directions

To make ahead

Nutrition Facts (per serving)

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