Begin by gathering your crockpot, wooden spoon, sharp knife, and cutting board to prepare for cooking. Dice the onion, slice the carrots, and mince the garlic, keeping everything uniform for even cooking and a pleasant presentation.
Layer the chopped onion, sliced carrots, and minced garlic into the crockpot. Add half of the chopped cabbage on top, creating a colorful base for your soup.
Pour in the vegetable broth, making sure it covers the vegetables generously. Add the can of diced tomatoes, along with salt, pepper, and smoked paprika if using, to build a savory, smoky aroma.
Cover the crockpot with its lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. During this time, the ingredients will soften, and the flavors will meld into a fragrant, comforting broth.
Once the cooking time is up, check that the cabbage is tender and the broth is flavorful. If the soup appears too watery, uncover and cook on high for an additional 15–20 minutes to reduce the liquid slightly.
Stir in the remaining chopped cabbage and cook for another 15 minutes until it wilts yet still retains some vibrant color and texture. Taste the broth and adjust seasonings if needed.
Once the cabbage is tender and the flavors are balanced, turn off the crockpot. Let the soup sit for a few minutes to settle and deepen in flavor.
Scoop the hearty, fragrant soup into bowls. Optionally, add a splash of vinegar or hot sauce for a bright, lively finish. Serve hot, and enjoy the warm, comforting hug in a bowl.
