If you’re looking for a satisfying, nutrient-dense meal that supports your health goals, this Weight-Loss Cabbage Soup is exactly what you need. It’s light yet hearty, packed with fiber and essential vegetables, and full of warming, savory flavor.
This simple soup is built around a flavorful vegetable base, tender green cabbage, and rich broth, finished with a touch of acidity to brighten the whole dish.
Recipe Details
- Flavor Profile: Savory and herbaceous, with a depth of flavor from Italian seasoning and minced garlic, a hint of sweetness from the carrots and bell pepper, and a necessary tangy finish from the white vinegar.
- Textures: Features perfectly tender vegetables soft cabbage, yielding carrots, and slight bite from the celery all suspended in a light, flavorful broth.
- Time Commitment: Requires minimal active prep time (about 15 minutes for chopping and sautéing) and a short simmer time of 15 to 20 minutes. Total time is under 40 minutes.
- Difficulty Level: Very easy! This is a simple, one-pot soup that requires basic chopping and stirring skills.
What You’ll Need
The main components of this comforting soup are fresh vegetables like cabbage, carrots, and celery, along with key aromatic flavor boosters like garlic and Italian seasoning. The liquid base is low-sodium vegetable broth, keeping the recipe clean and health-focused.
Ingredient Notes
- Extra-Virgin Olive Oil – Used as the cooking fat to sauté the aromatics and start building the soup’s flavor foundation.
- Cabbage – Green cabbage is the star here. It becomes wonderfully tender and sweet after simmering. Don’t worry about chopping it too finely; it will shrink as it cooks.
- Low-Sodium Vegetable Broth – Using low-sodium broth is essential for controlling the overall salt content, especially in a recipe where large quantities of liquid are used.
- Italian Seasoning – This blend typically includes herbs like oregano, basil, thyme, and rosemary, providing a simple yet powerful aromatic backdrop for the vegetables.
- White Vinegar – Added at the very end, the vinegar brightens all the flavors in the soup and cuts through the richness, providing a necessary zing.
Add-ins and Substitutions
This flexible soup base can easily be adapted to suit your taste preferences or what you have on hand:
- More Greens: Stir in a handful of baby spinach or kale during the last 5 minutes of simmering for an extra nutritional boost.
- Add Protein: For a heartier meal, you can stir in canned beans (like kidney or cannellini) or shredded, cooked chicken breast.
- Spice it Up: Add a pinch of red pepper flakes along with the Italian seasoning for a pleasant kick of heat.
- Different Seasonings: If you don’t have Italian seasoning, a combination of dried basil and oregano works well.
How to Make Weight-Loss Cabbage Soup
This is truly a simple, one-pot recipe. The key is allowing the initial vegetables to soften properly to build a deep, foundational flavor before the cabbage is added.
- Sauté Aromatics: Heat the 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook and stir these vegetables until they begin to soften, which should take 6 to 8 minutes.
- Add Seasonings: Next, add the chopped red bell pepper, minced garlic, 1 1/2 teaspoons of Italian seasoning, 1/2 teaspoon of ground pepper, and 1/4 teaspoon of salt. Cook, stirring constantly, for 2 minutes to toast the spices and release the garlic’s fragrance.
- Simmer the Cabbage: Add the 8 cups of low-sodium vegetable broth, the sliced green cabbage, and the chopped large tomato to the pot. Increase the heat to medium-high and bring the mixture to a boil.
- Cook Until Tender: Once boiling, reduce the heat immediately to maintain a gentle simmer. Partially cover the pot and cook until all the vegetables are tender, which will take 15 to 20 minutes more.
- Finish and Serve: Remove the pot from the heat and stir in the 2 teaspoons of white vinegar right before serving.
Pro Tip: Don’t skip the vinegar! Adding a small amount of white vinegar at the end is a crucial step in this recipe. It wakes up the flavor of the cooked vegetables and prevents the soup from tasting flat, which is common with low-sodium broths.
Recipe Tips
- Dice Uniformly: Try to chop your onion, carrots, and celery into roughly equal sizes so they soften and cook at the same rate during the initial sautéing step.
- Don’t Overcook the Cabbage: The cabbage should be tender, not completely mushy. Check for doneness around the 15-minute mark of the simmer; the leaves should still have some structural integrity.
- Adjust Salt Last: Since you are using low-sodium broth, taste the soup after the simmering is done but before the final addition of vinegar. Adjust the salt only if absolutely necessary, as the goal is to keep this recipe light.
- Use Fresh Garlic: While you can use garlic powder, two cloves of fresh, minced garlic provide a much brighter and more intense flavor that elevates the whole dish.
FAQs
Q: Can I freeze this soup? A: Yes, this soup freezes beautifully. Once completely cooled, transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Q: What if I don’t have fresh tomatoes? A: You can use canned, diced tomatoes (undrained) in place of the fresh tomato. Use about 1 cup of canned tomatoes to maintain a similar amount of acidity and texture.
Q: Can I use chicken broth instead of vegetable broth? A: Yes, you can substitute low-sodium chicken broth for the vegetable broth if you prefer, but be aware that this will change the recipe from a vegetarian option.
Serving Suggestions
This clean-eating soup is substantial enough for a light meal, but it pairs wonderfully with these simple additions:
- A slice of Whole-Grain Bread for dipping.
- A light Side Salad with a lemon vinaigrette.
- A small serving of Brown Rice or Quinoa stirred in for extra carbs and fiber.
- A sprinkle of Fresh Parsley or Dill for a finishing touch.
Make This Recipe in Advance
This soup is an excellent meal-prep option. It can be made entirely ahead of time and stored in the refrigerator for up to 4 days, with the flavors deepening overnight. Avoid freezing the soup if you plan to keep it longer than 3 months, as the vegetables can sometimes soften slightly upon thawing.
Weight-Loss Cabbage Soup (One-Pot, Vegan)
- Total Time: 35 minutes
- Yield: 8 servings (about 2 cups each) 1x
Description
If you’re looking for a satisfying, nutrient-dense meal that supports your health goals, this Weight-Loss Cabbage Soup is exactly what you need. It’s light yet hearty, packed with fiber and essential vegetables, and full of warming, savory flavor. This simple, one-pot soup is built around a flavorful vegetable base and tender green cabbage, finished with a touch of acidity to brighten the entire dish.
Ingredients
Base Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
Liquid and Main Components
- 8 cups low-sodium vegetable broth
- 1 medium head green cabbage, halved and sliced
- 1 large tomato, chopped
- 2 teaspoons white vinegar
Seasoning
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
Instructions
Step 1: Sauté Aromatics
Heat the 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook and stir these vegetables until they begin to soften, which should take 6 to 8 minutes.
Step 2: Add Seasonings
Next, add the chopped red bell pepper, minced garlic, 1 1/2 teaspoons of Italian seasoning, 1/2 teaspoon of ground pepper, and 1/4 teaspoon of salt. Cook, stirring constantly, for 2 minutes to toast the spices and release the garlic’s fragrance.
Step 3: Simmer the Cabbage
Add the 8 cups of low-sodium vegetable broth, the sliced green cabbage, and the chopped large tomato to the pot. Increase the heat to medium-high and bring the mixture to a boil.
Step 4: Cook Until Tender
Once boiling, reduce the heat immediately to maintain a gentle simmer. Partially cover the pot and cook until all the vegetables are tender, which will take 15 to 20 minutes more. Check the cabbage for doneness around the 15-minute mark.
Step 5: Finish and Serve
Remove the pot from the heat and stir in the 2 teaspoons of white vinegar right before serving. Serve warm, perhaps with a slice of whole-grain bread for dipping.
Notes
Brightening Flavor (Pro Tip): Don’t skip the white vinegar! Adding a small amount at the end is crucial. It brightens the flavor of the cooked vegetables and prevents the soup from tasting flat, which is common with low-sodium broths.
Make it Heartier: For a more satisfying meal, you can stir in 1 cup of canned, rinsed, and drained kidney or cannellini beans, or 1 cup of shredded, cooked chicken breast.
Storage and Freezing: This soup is an excellent meal-prep option. Store leftovers in the refrigerator for up to 4 days (flavors deepen overnight) or freeze the completely cooled soup in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: About 2 cups
- Calories: 133
- Sugar: 11g
- Sodium: 451mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cabbage soup, weight loss soup, low calorie, vegetable soup, healthy soup, one pot meal
