32+ Delicious Crockpot Diabetic Soup Recipes to Keep Your Blood Sugar in Check

Managing diabetes doesn’t mean sacrificing flavor or comfort in your meals.

One of the best ways to enjoy nourishing, low-carb meals that help regulate blood sugar is by making use of your crockpot.

Crockpot soups are a convenient and delicious way to incorporate healthy, diabetic-friendly ingredients into your diet.

The slow-cooking process allows flavors to develop and ingredients to tenderize, ensuring that each spoonful is satisfying and full of nutrients.

In this blog post, we’ll explore a variety of crockpot diabetic soup recipes that are perfect for anyone looking to maintain a healthy lifestyle while still enjoying tasty meals.

From hearty chicken and vegetable soups to rich lentil and spinach options, these recipes will help you create meals that support your health and delight your taste buds.

32+ Delicious Crockpot Diabetic Soup Recipes to Keep Your Blood Sugar in Check

Crockpot soups are an excellent choice for diabetics who want to enjoy a variety of flavors and nutritious meals without spending a lot of time in the kitchen.

By choosing low-carb, high-fiber ingredients like lean meats, vegetables, and legumes, these soups can help stabilize blood sugar levels while offering hearty, comforting dishes.

Whether you’re meal prepping for the week or making a warm bowl to enjoy with family, these crockpot diabetic soup recipes provide plenty of options to suit your taste and dietary needs.

Embrace the ease of slow cooking and discover how delicious and satisfying diabetic-friendly soups can be!

Slow Cooker Chicken and Vegetable Soup

This hearty chicken and vegetable soup is perfect for those with diabetes, as it’s filled with lean protein and a variety of fresh, non-starchy vegetables. The combination of chicken, carrots, celery, and onions creates a flavorful broth that’s both satisfying and low in carbohydrates. It’s easy to prepare and packed with nutrients, making it an excellent choice for a light lunch or dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Place the chicken breasts in the crockpot. Add the chicken broth, onion, carrots, celery, zucchini, and garlic.
2. Sprinkle in the dried thyme, rosemary, salt, and pepper.
3. Set the crockpot to cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender and the chicken is fully cooked.
4. Remove the chicken breasts, shred them with a fork, and return the shredded chicken to the soup.
5. Stir the soup and taste for seasoning, adjusting as needed before serving.

This slow cooker chicken and vegetable soup is not only easy to make but also a low-calorie, nutrient-packed option for diabetics. The lean chicken provides protein, while the vegetables add fiber, vitamins, and minerals to help maintain healthy blood sugar levels. It’s a comforting dish that’s sure to become a regular part of your meal rotation.

Crockpot Lentil and Spinach Soup

Lentils are a great choice for diabetics due to their high fiber content and low glycemic index. This crockpot lentil and spinach soup is a great plant-based option that delivers a rich, savory flavor while being gentle on blood sugar. The addition of spinach provides extra antioxidants and iron, making this soup not only healthy but also delicious.

Ingredients:

• 1 cup dried lentils, rinsed
• 6 cups vegetable broth (low-sodium)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 celery stalks, chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 4 cups fresh spinach, chopped

Instructions:

1. Place the lentils, vegetable broth, onion, garlic, carrot, celery, cumin, turmeric, black pepper, and salt in the crockpot.
2. Stir everything to combine, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the lentils and vegetables are tender.
3. About 15 minutes before serving, add the chopped spinach to the crockpot and stir well.
4. Let the spinach wilt and cook through before tasting and adjusting the seasoning.

This lentil and spinach soup is not only diabetic-friendly but also offers a rich, warming bowl of goodness that is high in fiber and plant-based protein. The lentils’ fiber helps regulate blood sugar levels, while the spinach provides a nutrient-dense boost. It’s an excellent meal to enjoy for lunch or dinner, offering both taste and health benefits in every bite.

Crockpot Beef and Cauliflower Soup

This beef and cauliflower soup is an ideal choice for anyone following a diabetic-friendly diet. The cauliflower provides a low-carb alternative to potatoes, while the lean beef adds protein and flavor. The rich broth, along with herbs and spices, creates a satisfying and hearty meal that is perfect for those watching their carbohydrate intake.

Ingredients:

• 1 lb lean ground beef
• 6 cups beef broth (low-sodium)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 head of cauliflower, chopped into florets
• 2 carrots, sliced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh parsley (optional)

Instructions:

1. In a skillet over medium heat, cook the ground beef until browned, breaking it up into small pieces. Drain any excess fat and transfer the beef to the crockpot.
2. Add the beef broth, onion, garlic, cauliflower, carrots, paprika, oregano, salt, and pepper to the crockpot.
3. Stir everything together and cover. Cook on low for 6-8 hours or on high for 3-4 hours, until the cauliflower is tender.
4. Taste for seasoning, then serve the soup hot, garnished with fresh parsley if desired.

This beef and cauliflower soup offers a comforting and filling meal that won’t spike blood sugar levels. By substituting cauliflower for potatoes, the soup stays low in carbs while still being hearty and flavorful. It’s a great way to enjoy a classic, warming soup while sticking to diabetic dietary guidelines. Plus, the combination of lean beef and vegetables ensures you’re getting a balanced meal with plenty of nutrients.

These three crockpot diabetic soup recipes are easy to make, full of healthy ingredients, and great for managing blood sugar levels. Each one offers a delicious way to enjoy a comforting bowl of soup without worrying about carbs or excess sugar.

Crockpot Turkey and Butternut Squash Soup

This turkey and butternut squash soup combines lean turkey with the natural sweetness of butternut squash, creating a perfect balance of flavor. The soup is high in fiber, vitamins, and minerals while being low in carbohydrates, making it ideal for diabetics. The savory spices and slow-cooked ingredients create a rich and comforting bowl that’s perfect for a chilly day.

Ingredients:

• 1 lb ground turkey (lean)
• 4 cups low-sodium chicken broth
• 1 medium onion, diced
• 2 cups butternut squash, peeled and cubed
• 2 carrots, sliced
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups fresh spinach, chopped

Instructions:

1. In a skillet, cook the ground turkey over medium heat until browned, breaking it apart as it cooks. Drain any excess fat and transfer the turkey to the crockpot.
2. Add the chicken broth, onion, butternut squash, carrots, celery, garlic, cinnamon, nutmeg, salt, and pepper to the crockpot.
3. Stir the ingredients together, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the turkey is fully cooked.
4. About 15 minutes before serving, add the chopped spinach and stir until wilted.
5. Taste and adjust the seasoning before serving.

This turkey and butternut squash soup offers a delightful combination of savory and sweet flavors, making it a perfect comfort food for diabetics. The lean turkey provides protein, while the butternut squash offers a naturally sweet taste along with fiber to help control blood sugar levels. This soup is hearty, filling, and nutritious, making it an excellent option for lunch or dinner.

Crockpot Zucchini and Tomato Soup

This zucchini and tomato soup is a light yet flavorful option that’s perfect for those with diabetes. Zucchini is low in carbohydrates and high in fiber, while tomatoes provide a rich source of antioxidants and vitamins. This soup is simple to make and packed with nutrients, offering a refreshing, heart-healthy meal with every serving.

Ingredients:

• 4 medium zucchinis, chopped
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes (no added sugar)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Add the chopped zucchini, vegetable broth, diced tomatoes, onion, garlic, basil, oregano, salt, and pepper to the crockpot.
2. Stir well to combine, then cover and cook on low for 5-6 hours or high for 3 hours, until the zucchini is tender and the flavors are well-blended.
3. Using an immersion blender, puree the soup until smooth, or leave it chunky if you prefer a more rustic texture.
4. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley if desired.

This zucchini and tomato soup is a low-calorie, diabetic-friendly dish that’s both refreshing and satisfying. The zucchini adds a mild flavor and fiber, while the tomatoes bring a rich taste full of vitamins and antioxidants. Whether served as an appetizer or a light meal, this soup is a great option for anyone looking to manage their blood sugar levels without compromising on taste.

Crockpot Creamy Cauliflower and Leek Soup

This creamy cauliflower and leek soup is both rich and silky without the added cream, making it a perfect diabetic-friendly option. Cauliflower serves as a low-carb, fiber-rich base, while leeks add a mild, sweet onion flavor that complements the creamy texture. This soup is comforting and satisfying while still being low in calories and carbohydrates.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 2 leeks, cleaned and sliced (white and light green parts)
• 4 cups low-sodium vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk (or low-fat milk)
• Fresh parsley for garnish (optional)

Instructions:

1. Add the cauliflower, leeks, vegetable broth, onion, garlic, thyme, salt, and pepper to the crockpot.
2. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
3. Once cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, pulse lightly.
4. Stir in the almond milk and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley if desired.

This creamy cauliflower and leek soup offers a smooth, velvety texture with a savory depth of flavor. The cauliflower’s mild taste pairs wonderfully with the leeks, creating a soup that’s both comforting and light. With the addition of almond milk, this soup remains dairy-free and low in carbohydrates, making it a perfect choice for anyone managing diabetes or looking for a healthy, satisfying meal.These three additional crockpot diabetic soup recipes are perfect for anyone looking to enjoy healthy, flavorful meals while managing their blood sugar levels. With simple, nutritious ingredients and easy preparation, these soups are great choices for lunch, dinner, or meal prep. They offer variety, taste, and nourishment without sacrificing health benefits.

Crockpot White Bean and Kale Soup

White beans are an excellent source of plant-based protein and fiber, making them a great choice for diabetics. Combined with the nutrient-rich kale, this soup is both hearty and nutritious. The flavors are rich, with a savory broth and a slightly peppery kick from the kale. This soup is a perfect balance of comfort and health.

Ingredients:

• 2 cups dried white beans (such as Great Northern or Navy beans), rinsed
• 4 cups low-sodium vegetable broth
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups fresh kale, chopped

Instructions:

1. Place the dried white beans, vegetable broth, onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper into the crockpot.
2. Stir to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours, until the beans and vegetables are tender.
3. About 30 minutes before serving, add the chopped kale and stir to combine. Let the kale cook down.
4. Taste and adjust the seasoning as needed before serving.

This white bean and kale soup is not only packed with fiber and protein, but it’s also incredibly flavorful. The beans help stabilize blood sugar levels, while the kale provides essential vitamins and antioxidants. This soup is perfect for a cozy lunch or dinner, offering a balance of hearty ingredients and light flavors that leave you feeling satisfied and nourished.

Crockpot Spicy Chicken and Avocado Soup

This spicy chicken and avocado soup is a bold and zesty option for those who enjoy a bit of heat. The lean chicken breast provides a healthy protein source, while the creamy avocado adds richness without the need for heavy cream. The spice from chili peppers and seasoning creates a dynamic, satisfying flavor profile that’s still gentle on blood sugar.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 jalapeño peppers, diced (optional for more heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 ripe avocados, peeled and diced
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Place the chicken breasts, chicken broth, onion, garlic, bell pepper, jalapeños, cumin, chili powder, paprika, salt, and black pepper into the crockpot.
2. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked.
3. Remove the chicken breasts, shred them with a fork, and return the shredded chicken to the soup.
4. About 15 minutes before serving, stir in the diced avocado to allow it to soften and incorporate into the broth.
5. Serve hot, garnished with chopped cilantro if desired.

This spicy chicken and avocado soup offers the perfect balance of heat and creaminess. The lean chicken and avocado are an excellent combination for a filling and healthy soup that won’t spike blood sugar levels. The spices bring a burst of flavor, while the avocado adds a creamy texture, making this soup both delicious and diabetic-friendly.

Crockpot Cauliflower and Carrot Soup

This cauliflower and carrot soup is a simple yet flavorful option for anyone looking to eat lighter while still enjoying a filling meal. Cauliflower serves as a low-carb base, and carrots provide natural sweetness and fiber. This soup is both vegan and diabetic-friendly, offering a warm and comforting bowl that’s light yet satisfying.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 3 medium carrots, peeled and chopped
• 4 cups low-sodium vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (optional, for sautéing)

Instructions:

1. Optionally, heat olive oil in a skillet over medium heat and sauté the onion and garlic for 3-5 minutes until softened. Then, transfer to the crockpot.
2. Add the cauliflower, carrots, vegetable broth, cumin, turmeric, salt, and black pepper into the crockpot.
3. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer.
5. Taste and adjust the seasoning before serving.

This cauliflower and carrot soup is a light and nutritious option that’s perfect for diabetics. The cauliflower is low in carbohydrates, while the carrots provide a touch of sweetness and fiber. The spices add depth of flavor, making it a comforting yet healthy choice for any time of day. Plus, it’s vegan and dairy-free, making it suitable for various dietary preferences.

Crockpot Turkey and Sweet Potato Soup

This turkey and sweet potato soup is a flavorful and hearty dish that combines lean turkey with the natural sweetness of sweet potatoes. Sweet potatoes are an excellent source of fiber and vitamins, while turkey provides lean protein. The combination of these ingredients in a savory broth makes for a comforting, nutrient-packed soup that’s both filling and diabetic-friendly.

Ingredients:

• 1 lb ground turkey (lean)
• 4 cups low-sodium chicken broth
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh parsley, chopped (optional)

Instructions:

1. In a skillet over medium heat, cook the ground turkey until browned, breaking it apart as it cooks. Drain any excess fat and transfer the turkey to the crockpot.
2. Add the chicken broth, sweet potatoes, onion, garlic, celery, cumin, paprika, salt, and black pepper to the crockpot.
3. Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
4. Taste and adjust the seasoning if needed. Serve hot, garnished with chopped parsley.

This turkey and sweet potato soup is a great choice for diabetics looking for a filling, low-carb meal that’s still full of flavor. The lean turkey provides protein, while the sweet potatoes offer a natural sweetness and fiber to help regulate blood sugar. This soup is perfect for a cozy dinner or a meal prep option for the week ahead.

Crockpot Split Pea and Ham Soup

This split pea and ham soup is a classic comfort food made diabetic-friendly by using lean ham and a variety of vegetables. Split peas are high in fiber, which helps stabilize blood sugar, while the ham adds rich flavor without excessive fat. This hearty soup is packed with protein and fiber, making it a filling and satisfying meal.

Ingredients:

• 1 lb lean ham, diced
• 1 cup dried split peas, rinsed
• 4 cups low-sodium chicken broth
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Place the diced ham, split peas, chicken broth, onion, carrots, celery, garlic, thyme, bay leaf, salt, and black pepper into the crockpot.
2. Stir to combine, then cover and cook on low for 7-8 hours or high for 4 hours, until the split peas are tender and the soup has thickened.
3. Remove the bay leaf, taste the soup, and adjust the seasoning as needed.
4. Serve hot and enjoy.

This split pea and ham soup is a hearty, filling, and diabetic-friendly option that is perfect for a cold day. The split peas are rich in fiber and protein, helping to keep blood sugar levels stable, while the lean ham provides flavor and substance. This soup is easy to prepare, making it a great meal for busy days when you want something comforting and nutritious.

Crockpot Mushroom and Barley Soup

This mushroom and barley soup is a rich, earthy, and savory option that’s perfect for diabetics. Barley is a whole grain that is high in fiber and has a low glycemic index, making it an excellent choice for regulating blood sugar. Mushrooms add a meaty texture and umami flavor, while the herbs and spices create a delicious, aromatic broth.

Ingredients:

• 1 cup pearl barley, rinsed
• 4 cups low-sodium vegetable broth
• 2 cups sliced mushrooms (such as cremini or button mushrooms)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Add the pearl barley, vegetable broth, mushrooms, onion, garlic, carrots, thyme, salt, and pepper to the crockpot.
2. Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the barley and vegetables are tender.
3. Taste the soup and adjust the seasoning if needed.
4. Serve hot, garnished with fresh parsley if desired.

This mushroom and barley soup is a hearty, nutrient-dense dish that’s perfect for diabetics. The barley provides a healthy dose of fiber and protein, which helps to regulate blood sugar levels, while the mushrooms add a rich, umami flavor that complements the mild sweetness of the carrots. This soup is perfect for lunch or dinner and is filling without being high in carbohydrates.

Crockpot Chicken and Vegetable Soup

This chicken and vegetable soup is a light yet filling option that’s packed with lean protein and a variety of colorful vegetables. The soup is low in carbohydrates, high in fiber, and full of vitamins and minerals. The tender chicken and fresh vegetables combine to create a comforting and nourishing meal that’s perfect for diabetics.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Place the chicken breasts, chicken broth, carrots, celery, onion, garlic, zucchini, green beans, thyme, oregano, salt, and pepper in the crockpot.
2. Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
3. Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the soup.
4. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

This chicken and vegetable soup is a wholesome, low-calorie option that’s both satisfying and nutritious. The lean chicken provides protein while the vegetables contribute a variety of vitamins, fiber, and antioxidants. It’s the perfect balance of health and flavor, making it a great choice for anyone looking to manage their blood sugar levels without compromising on taste.

Crockpot Lentil and Spinach Soup

This lentil and spinach soup is an excellent source of plant-based protein and fiber, making it ideal for diabetics. Lentils are rich in fiber, which helps to regulate blood sugar levels, while spinach adds a boost of vitamins and minerals. The soup is full of hearty ingredients, creating a deliciously filling, nutrient-dense meal.

Ingredients:

• 1 1/2 cups dried green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups fresh spinach, chopped
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Add the lentils, vegetable broth, onion, garlic, carrots, celery, cumin, thyme, salt, and pepper to the crockpot.
2. Stir to combine, then cover and cook on low for 7-8 hours or high for 4 hours, until the lentils are tender.
3. About 15 minutes before serving, stir in the fresh spinach and let it wilt.
4. Add a squeeze of fresh lemon juice if desired to brighten the flavors. Taste and adjust the seasoning before serving.

This lentil and spinach soup is a rich, hearty option that’s high in fiber and plant-based protein. The lentils provide sustained energy and help to stabilize blood sugar levels, while the spinach adds a wealth of nutrients and antioxidants. This soup is not only diabetic-friendly but also satisfying, making it a perfect meal for lunch or dinner.

Crockpot Cabbage and Sausage Soup

This cabbage and sausage soup combines savory sausage with the mild, hearty texture of cabbage for a filling and flavorful meal. It’s low in carbohydrates and packed with fiber from the cabbage, making it ideal for those managing diabetes. The savory broth and sausage bring a rich flavor to this simple yet comforting soup.

Ingredients:

• 1 lb turkey or chicken sausage, sliced
• 4 cups low-sodium chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small head of cabbage, chopped
• 2 carrots, peeled and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon apple cider vinegar (optional)

Instructions:

1. Place the sausage, chicken broth, onion, garlic, cabbage, carrots, thyme, oregano, salt, and pepper into the crockpot.
2. Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the sausage is cooked through.
3. About 15 minutes before serving, add a tablespoon of apple cider vinegar to enhance the flavor, if desired.
4. Taste and adjust the seasoning as necessary before serving.

This cabbage and sausage soup is a low-carb, hearty dish that’s rich in flavor and perfect for diabetics. The cabbage provides fiber and vitamins, while the sausage adds savory depth to the broth. This soup is a great choice for those looking for a satisfying meal that is both nutritious and easy to make.

Note: More recipes are coming soon

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