Begin by preparing your vegetables: chop the cabbage into roughly 1-inch pieces, dice the carrots into small cubes, finely chop the onion, and mince the garlic. These steps ensure everything cooks evenly and looks vibrant in the final bowl.
Add the chopped onion and minced garlic to the bottom of your slow cooker. This creates a fragrant base as they start to soften and release aroma during cooking.
Layer in the diced carrots followed by the chopped cabbage, spreading them out evenly. The cabbage will soften and slightly wilt as it cooks, developing a sweet aroma.
Pour in the vegetable broth, making sure it covers the vegetables generously. This liquid is the foundation of your soup, providing depth and allowing the flavors to meld.
Stir in the tomato paste and sprinkle in the thyme, then season with salt and pepper according to your taste. This helps distribute the seasonings evenly throughout the soup.
Set your slow cooker to low and let everything cook for 6 to 8 hours. During this time, the vegetables become tender, and the broth develops a rich, smoky aroma.
About halfway through, give the soup a gentle stir with a wooden spoon to help everything cook evenly and to prevent sticking at the bottom.
When the cooking time is up, check that the cabbage is tender and the broth has thickened slightly, with a deep, inviting color. Adjust seasoning if needed.
Turn off the slow cooker and let the soup sit for a few minutes to settle flavors. Then, ladle into bowls, savor the hearty aroma, and enjoy this comforting, rustic dish.
