Cabbage Fat Burning Soup
Looking to eat healthier but tired of bland “diet food”? That’s exactly how I felt until my neighbor Sharon shared this Low Calorie Cabbage Fat Burning Soup recipe with me during one of our morning walks. She promised it was delicious and surprisingly filling, and after trying it, I was hooked.
This soup is light, flavorful, and packed with nutrient-rich vegetables that make you feel full without weighing you down. It’s easy to make, budget-friendly, and perfect for meal prep or clean eating. Whether you’re following a low-carb lifestyle, wanting to detox, or just craving something warm and comforting, this cabbage soup fits the bill beautifully.
Quick Recipe Overview
| Prep Time: | 10–15 minutes |
|---|---|
| Cook Time: | 25–30 minutes |
| Total Time: | 35–45 minutes |
| Servings: | 6–8 bowls |
| Course: | Soup |
| Cuisine: | American |
| Difficulty: | Easy |
| Calories (per serving): | ~70–90 kcal |
Why You’ll Love This Recipe
- Low calorie, high satisfaction: You can enjoy a big bowl guilt-free while staying full.
- Perfect for meal prep: Make a big batch and refrigerate or freeze for easy lunches.
- Clean and nourishing: Loaded with vitamins, fiber, and antioxidants from fresh vegetables.
- Adaptable to any diet: Easily make it vegan, vegetarian, or low-carb with simple swaps.
- Comforting and cozy: A warm, hearty soup that feels like a hug in a bowl, ideal for cold days.
Low Calorie Cabbage Fat Burning Soup
- Total Time: 35–45 minutes
- Yield: 6–8 bowls 1x
Description
Low Calorie Cabbage Fat Burning Soup is a hearty, vegetable-packed recipe that’s light, filling, and perfect for clean eating. This healthy soup is full of fiber, vitamins, and flavor while staying low in calories, ideal for meal prep or weight management.
Ingredients
- 10 chopped celery stalks
- 5 chopped carrots
- 3 chopped onions
- 2 diced green bell peppers
- 1 large chopped head of cabbage
- 1 can (15 ounces) drained cut green beans
- 2 quarts tomato juice
- 2 cans (16 ounces each) whole peeled tomatoes, including their liquid
- 1 can (14 ounces) beef stock (or vegetable broth)
- Cold water to cover
- 1 packet (1 ounce) dry onion soup mix
Instructions
1. Wash and chop celery, carrots, onions, cabbage, bell peppers, and green beans into bite-sized pieces.
2. Place all chopped vegetables into a large soup pot.
3. Add tomato juice, canned tomatoes, and beef broth. Pour in enough cold water to cover the vegetables.
4. Sprinkle in the onion soup mix and stir well to combine.
5. Bring to a boil over medium heat, then reduce heat to low and let simmer for 25–30 minutes until vegetables are tender.
6. Ladle into bowls and serve hot. Add parsley or red pepper flakes for garnish if desired.
Notes
For a vegan version, substitute beef stock with vegetable or mushroom broth.
Use low-sodium tomato juice to control salt levels.
Replace carrots with turnips or radishes for fewer carbs.
Make your own onion soup mix using onion powder, garlic powder, and dried herbs.
Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10–15 minutes
- Cook Time: 25–30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 70–90
- Sugar: 6g
- Sodium: 480mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Ingredients
- 10 chopped celery stalks
- 5 chopped carrots
- 3 chopped onions
- 2 diced green bell peppers
- 1 large chopped head of cabbage
- 1 can (15 ounces) of drained cut green beans
- 2 quarts of tomato juice
- 2 cans (16 ounces each) of whole peeled tomatoes, including their liquid
- 1 can (14 ounces) of beef stock (or vegetable broth for vegetarian version)
- Cold water to cover
- 1 packet (1 ounce) of dry onion soup mix
Ingredient Tips Table
| Ingredient | Tip Example |
|---|---|
| Cabbage | Use green cabbage for classic flavor, or mix in red cabbage for color. |
| Tomato juice | Low-sodium tomato juice helps control salt levels. |
| Beef stock | Swap with vegetable broth or mushroom stock for a plant-based option. |
| Onion soup mix | Make your own with onion powder, garlic powder, and herbs for cleaner flavor. |
| Carrots | Substitute with turnips or radishes for fewer carbs while maintaining texture. |
Step-by-Step Instructions
- Prepare the ingredients: Wash and chop celery, carrots, onions, cabbage, bell peppers, and green beans into bite-sized pieces for even cooking.
- Combine vegetables: Place all the chopped vegetables—celery, carrots, onions, cabbage, bell peppers, and green beans—into a large soup pot.
- Add liquids and seasoning: Pour in tomato juice, canned tomatoes, and beef broth. Add enough cold water to cover the vegetables completely. Sprinkle in the onion soup mix and stir well to combine.
- Cook the soup: Bring the pot to a boil over medium heat. Once boiling, reduce heat to low and let simmer gently for 25–30 minutes until vegetables are tender. Stir occasionally to prevent sticking.
- Serve and enjoy: Once the soup is done, ladle it into bowls and serve hot. Garnish with parsley or a sprinkle of red pepper flakes if desired.
Helpful Tips
- Cut all vegetables roughly the same size for even cooking.
- For a thicker soup, simmer uncovered for the last 10 minutes.
- Adjust seasonings before serving for balance—add more herbs, pepper, or vinegar for brightness.
- Store leftovers in glass containers for easy reheating.
Expert Tips for the Best Results
- Don’t overcook: Simmer just until vegetables are tender to retain nutrients and texture.
- Add protein: For a heartier meal, stir in cooked chicken breast, tofu, or beans.
- Balance the flavor: A splash of lemon juice or apple cider vinegar enhances brightness.
- Use fresh herbs: Parsley, dill, or thyme can add an extra layer of freshness before serving.
Ingredient Substitutions
For a vegetarian or vegan version, replace beef stock with vegetable or mushroom broth for similar savory depth. To make it lower-carb, replace carrots with chopped turnips or radishes. If you want to avoid prepackaged onion soup mix, use a blend of onion powder, garlic powder, and dried herbs. These simple swaps let you adapt the soup to your personal dietary needs without compromising flavor.
Make Ahead & Freezer Tips
This soup is ideal for meal prep! Store in airtight containers in the fridge for up to 5 days or freeze for up to 3 months. To reheat, thaw overnight and warm gently on the stove. It reheats beautifully without losing flavor or texture.
Serving Suggestions
Serve this soup as a light main dish or alongside a slice of whole-grain bread. It also pairs beautifully with grilled chicken or a small side salad for a complete, balanced meal.
If you love cozy, hearty soups, you’ll definitely want to try my Sausage Tortellini Soup. It’s a rich, creamy comfort dish filled with Italian sausage, cheese tortellini, and spinach, the perfect satisfying meal for chilly nights.
Pairing Ideas
Enjoy with a refreshing glass of lemon water or herbal tea for a detox-friendly pairing. For added richness, sprinkle a little Parmesan cheese or nutritional yeast on top before serving.
Storage and Reheating Tips
Refrigerate leftovers in a glass container for up to 5 days. Reheat on the stovetop over medium heat, stirring occasionally. If frozen, let thaw in the refrigerator overnight before warming.
Frequently Asked Questions (FAQs)
1. Does cabbage soup really help with weight loss?
It’s low in calories and high in fiber, which can support weight loss when paired with a healthy diet.
2. Can I freeze cabbage soup?
Yes, it freezes very well. Store in airtight containers and thaw before reheating.
3. Can I make it in a slow cooker?
Absolutely! Cook on low for 6–7 hours or high for 3–4 hours.
4. How can I make it more filling?
Add lean protein like shredded chicken, turkey, or lentils for extra satiety.
5. Can I use red cabbage instead of green?
Yes, though the flavor will be slightly sweeter and the broth will have a reddish hue.
6. How do I make it spicier?
Add crushed red pepper flakes, chili powder, or diced jalapeño.
7. Is this soup diabetic-friendly?
Yes, it’s low in sugar and carbs, making it a great choice for balanced meal plans.
Nutrition Info (Estimated for Whole Recipe)
| Calories: | 400–500 total |
| Protein: | 10–15g |
| Carbohydrates: | 90–100g |
| Fat: | 5–10g |
Nutrition facts are estimates and can vary based on ingredients used. Always consult a nutritionist for exact values if following a specific diet.
Author’s Note
Hola! This Low Calorie Cabbage Fat Burning Soup reminds me that healthy eating doesn’t have to be boring. I make it often on cool Florida evenings when I want something nourishing but light. It’s become my favorite guilt-free comfort food—a reminder that wellness can taste amazing too.
Final Thoughts
This Low Calorie Cabbage Fat Burning Soup is simple, wholesome, and surprisingly delicious. Perfect for healthy meal prep, post-holiday resets, or cozy nights at home. For more hearty and nutritious soups, try my Vegan Garlic Chickpea Soup.
