Tasty Weight Loss Cabbage Soup

If you ask me, cabbage soup is one of the smartest things you can make when you’re trying to eat lighter.

This filling soup is packed with vegetables and simmered in a savory broth that hits the spot without weighing you down. Tender cabbage, carrots, and celery cook together with garlic and tomatoes in a simple base.

It’s seasoned with oregano, basil, and a touch of red pepper flakes for a little warmth. The best part? You can eat a big bowl and feel good about it.

It’s a go-to recipe when you want something comforting that won’t derail your goals.

What Kind of Cabbage Should I Use?

Green cabbage is the most common choice for this soup and works perfectly, but you can also use savoy cabbage if you prefer a slightly more tender texture. Red cabbage is another option that will add a pop of color to your soup, though it may tint the broth a bit purple. If you’re at the store and the cabbage heads look huge, don’t worry – you only need about a quarter to a third of a medium head for this recipe. When prepping your cabbage, aim for bite-sized pieces that are easy to eat with a spoon, and remember that it will shrink down quite a bit as it cooks in the soup.

Options for Substitutions

This soup is super forgiving and works well with whatever you have in your kitchen:

• Broth: You can use vegetable, chicken, or beef broth depending on what you prefer. If you’re watching sodium, go for low-sodium versions. In a pinch, bouillon cubes dissolved in water work too.
• Cabbage: Green cabbage is what’s called for here, but purple cabbage, savoy cabbage, or even bok choy can step in. Just keep in mind that purple cabbage will change the color of your soup a bit.
• Diced tomatoes: Fresh tomatoes work if you have them – just dice up about 4 medium tomatoes. You can also use crushed tomatoes or tomato sauce, though the texture will be slightly different.
• Fresh vegetables: Feel free to add or swap in other veggies like bell peppers, zucchini, green beans, or mushrooms. This soup is really about using what you have on hand.
• Dried herbs: If you have fresh herbs instead, use about 1 ½ teaspoons of each (triple the amount since fresh herbs are less concentrated). Italian seasoning also makes a great substitute for the oregano and basil combo.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with cabbage soup is overcooking the vegetables, which turns them mushy and bland – aim for tender-crisp vegetables by checking them at the 15-minute mark and removing the pot from heat once they’re just fork-tender.

Another common error is cutting your vegetables in different sizes, which leads to uneven cooking where some pieces are mushy while others are still hard, so try to chop everything into similar-sized pieces for consistent results.

Don’t skip seasoning at the end of cooking, since the flavors can mellow out during simmering – taste your soup before serving and add a pinch more salt, pepper, or herbs if needed.

For extra depth of flavor, consider sautéing the onion and garlic in a bit of olive oil for 2-3 minutes before adding the broth, which brings out their natural sweetness and makes the soup taste richer.

What to Serve With Cabbage Soup?

Since cabbage soup is pretty light and veggie-packed, I like to serve it with a slice of whole grain bread or a simple dinner roll to make it more filling. If you want to add some protein, grilled chicken breast or baked white fish on the side works really well without weighing things down. A small side salad with lemon vinaigrette is another good option if you’re looking to keep the meal fresh and healthy. You could also top the soup itself with a dollop of Greek yogurt or a sprinkle of shredded cheese to add some creaminess and extra flavor.

Storage Instructions

Store: This cabbage soup actually tastes better the next day after all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep since you can make a big batch on Sunday and have healthy lunches ready all week.

Freeze: Cabbage soup freezes really well, which makes it great for having on hand when you need a quick meal. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can just grab one when I need it.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If the soup seems too thick after storing, just add a splash of broth or water to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-350
• Protein: 8-12 g
• Fat: 2-4 g
• Carbohydrates: 55-70 g

Ingredients

• 9 cups broth (I always use Swanson low-sodium chicken broth)
• 1 onion (diced into 1/2-inch pieces)
• 4 garlic cloves
• 4 cups cabbage (chopped into 1-inch pieces)
• 3 carrots
• 3 celery ribs (sliced into 1/4-inch crescents)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp basil
• 28 oz diced tomatoes (I prefer Hunt’s for the best consistency)
• 1/4 teaspoon red pepper flakes

Step 1: Prepare the Vegetables

• 1 onion
• 4 garlic cloves
• 4 cups cabbage
• 3 carrots
• 3 celery ribs

Dice the onion into 1/2-inch pieces, mince the garlic cloves, chop the cabbage into 1-inch pieces, slice the carrots into thin rounds (or half-moons for faster cooking), and slice the celery ribs into 1/4-inch crescents.

Having everything prepped and ready ensures smooth cooking and even cooking times across all vegetables.

Step 2: Build the Flavorful Base

• 9 cups broth
• prepared onion from Step 1
• prepared garlic from Step 1
• prepared carrots from Step 1
• prepared celery from Step 1

In a large pot, combine the broth with the diced onion, minced garlic, sliced carrots, and celery crescents.

Bring to a boil over high heat, which takes about 5-7 minutes.

This initial boiling helps soften the harder vegetables and infuse the broth with their flavors.

I find starting with the longer-cooking vegetables ensures everything finishes at the same time.

Step 3: Add Cabbage and Seasonings

• prepared cabbage from Step 1
• 28 oz diced tomatoes
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/4 teaspoon red pepper flakes

Once the broth is boiling, add the chopped cabbage, diced tomatoes (with their juice), salt, pepper, oregano, basil, and red pepper flakes.

Stir well to combine everything evenly.

The cabbage will reduce as it cooks, so don’t worry if it seems like a lot at first.

Step 4: Simmer Until Tender

Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.

The soup is ready when all vegetables are tender and the flavors have melded together.

I like to taste and adjust seasonings at this point—a pinch more salt or a dash more pepper can really brighten the flavors.

Serve hot and enjoy!

Tasty Weight Loss Cabbage Soup

Delicious Tasty Weight Loss Cabbage Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 7 servings

Calories 300 kcal

Ingredients

  

• 9 cups broth (I always use Swanson low-sodium chicken broth)
• 1 onion (diced into 1/2-inch pieces)
• 4 garlic cloves
• 4 cups cabbage (chopped into 1-inch pieces)
• 3 carrots
• 3 celery ribs (sliced into 1/4-inch crescents)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp basil
• 28 oz diced tomatoes (I prefer Hunt's for the best consistency)
• 1/4 teaspoon red pepper flakes

Instructions

 

• Dice the onion into 1/2-inch pieces, mince the garlic cloves, chop the cabbage into 1-inch pieces, slice the carrots into thin rounds (or half-moons for faster cooking), and slice the celery ribs into 1/4-inch crescents. Having everything prepped and ready ensures smooth cooking and even cooking times across all vegetables.
• In a large pot, combine the broth with the diced onion, minced garlic, sliced carrots, and celery crescents. Bring to a boil over high heat, which takes about 5-7 minutes. This initial boiling helps soften the harder vegetables and infuse the broth with their flavors. I find starting with the longer-cooking vegetables ensures everything finishes at the same time.
• Once the broth is boiling, add the chopped cabbage, diced tomatoes (with their juice), salt, pepper, oregano, basil, and red pepper flakes. Stir well to combine everything evenly. The cabbage will reduce as it cooks, so don't worry if it seems like a lot at first.
• Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally. The soup is ready when all vegetables are tender and the flavors have melded together. I like to taste and adjust seasonings at this point—a pinch more salt or a dash more pepper can really brighten the flavors. Serve hot and enjoy!