Make cabbage soup in the Crock-Pot using 6 cups of chicken broth, 2 cups of water or 12 ounces of vegetable juice, cabbage and an assortment of other vegetables. Season with salt, pepper, dried herbs and spices to taste. Cook the soup on high five hours, then low for eight.
In addition to a head of cabbage, add 3 carrots, 2 to 8 stalks of celery, 2 green peppers and 1 onion, all chopped into bite-sized pieces. Add 1 can each of sliced mushrooms and chopped tomatoes. Other vegetables to include are diced zucchini, chopped spinach or chard and a can of drained red kidney beans.
For variety, try adding an undiluted can of French onion soup or a package of onion soup mix. Experiment with dried and fresh seasonings, including basil, thyme, Italian seasoning, celery salt, garlic salt, caraway seeds and Worcestershire sauce. Whole leaf herbs and spices intensify in the Crock-Pot, so reduce them by half. Add ground spices later in the cooking cycle.
To convert the meatless soup to one with protein, add browned and drained ground beef or sautéed Polish sausage with the chopped vegetables at the beginning of the cooking time. This soup serves 10.