Cabbage Soup for Weight Loss

Name: Cabbage Soup for Weight Loss
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: International
Ingredients: 1 medium head cabbage, chopped; 2 large carrots, sliced; 1 onion, diced; 2 celery stalks, chopped; 4 cloves garlic, minced; 6 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 tsp dried thyme; 1 tsp dried oregano; 1 bay leaf; Salt and pepper to taste

Author: Tessa

Published: April 20, 2025

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Ever had one of those days where you want something warm, filling, and guilt-free? This Weight Loss Cabbage Soup has been my go-to for years—when I need to reset after holiday indulgences or just want a light yet satisfying meal. It’s the kind of recipe that makes healthy eating feel effortless. I first tried it during a busy workweek when takeout was tempting me daily. One pot, simple veggies, and boom—I had lunches ready that kept me full for hours without the crash. The magic? That humble cabbage soaks up all the flavors while packing in fiber. No fancy ingredients, no complicated steps—just good, clean eating that actually tastes great.

Why You’ll Love This Weight Loss Cabbage Soup

Okay, let me gush for a second—this soup is basically a superhero in a bowl. I make it at least twice a month, and here’s why it never gets old:

You can eat a giant bowl guilt-free: At around 80 calories per serving, it’s like magic how something so filling can be so light. I’ve been known to go back for seconds (or thirds) without a shred of regret.
Packed with sneaky nutrition: That cabbage isn’t just filler—it’s loaded with fiber and vitamin C. The carrots and celery add crunch and nutrients too, making this soup a veggie powerhouse.
Ready in under an hour: Chop, simmer, done. No fancy techniques or waiting around—just throw it together while you’re answering emails or wrangling kids.
Kind to your wallet: Cabbage might be the most budget-friendly veggie out there. The whole pot costs less than a fancy coffee, and it stretches for days. (My college self wishes I’d known this recipe earlier!)

Seriously, this soup checks all the boxes. It’s the kind of recipe that makes you feel like you’ve got your life together—even if the rest of your kitchen is chaos. And hey, if you’re like me and sometimes “forget” to meal prep? This keeps beautifully in the fridge, tasting even better the next day.

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Ingredients for Weight Loss Cabbage Soup

Grab these simple ingredients—you probably have most in your fridge already! The beauty of this soup is how flexible it is, but here’s what I always use for the best flavor:

1 medium head cabbage, chopped (about 6 cups—don’t stress over perfect pieces, rustic chunks work great!)
2 large carrots, sliced (I leave the skins on for extra nutrients)
1 onion, diced (yellow or white—whatever’s lurking in your pantry)
2 celery stalks, chopped (leaves included for extra herbiness!)
4 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
6 cups vegetable broth (or beef broth for deeper flavor)
1 can (14 oz) diced tomatoes (juice included—it adds natural sweetness)
1 tsp dried thyme (rub it between your fingers to wake up the aroma)
1 tsp dried oregano
1 bay leaf (the unsung hero of soups—just remember to fish it out later!)
Salt and pepper to taste (I add this at the end so flavors meld first)

Ingredient Notes

About that cabbage: Green cabbage is classic, but savoy or napa work too—just avoid red cabbage unless you want a purple-hued soup (kids might love that though!).

Broth swaps: I’ve used everything from homemade bone broth to bouillon cubes dissolved in water. If using beef broth, expect a richer, deeper flavor—perfect for chilly days.

Tomato tip: No canned tomatoes? Fresh work too—just chop 2 medium tomatoes and add an extra splash of broth. Fire-roasted canned tomatoes add a nice smoky twist if you’re feeling fancy.

Spice it up: Sometimes I toss in a pinch of red pepper flakes or smoked paprika while sautéing the onions for a little kick. My neighbor swears by adding a dash of apple cider vinegar at the end for brightness—try it!

How to Make Weight Loss Cabbage Soup

Alright, let’s get cooking! This soup is so simple, even my teenager can make it (and trust me, that’s saying something). Here’s exactly how I do it—step by step, no fancy equipment needed:

Heat a large pot over medium heat. No oil needed—just add a splash of water or broth to prevent sticking (about 2 tbsp).
Sauté onions, carrots, and celery for about 5 minutes, stirring occasionally. You want them just softened, not browned—the onions should turn translucent like little stained-glass windows.
Add the garlic and cook for 1 minute until fragrant. Don’t walk away here—burnt garlic is the only way to ruin this soup!
Now the cabbage! Pile it in—it’ll look like way too much, but it wilts down like magic. Stir everything together for 2 minutes just to start softening it.
Pour in the broth and add diced tomatoes (with their juices), thyme, oregano, and that trusty bay leaf. Give it a good stir to combine.
Bring to a boil, then immediately reduce heat to a gentle simmer. Let it bubble away uncovered for 20-25 minutes—the cabbage should be tender but still have a tiny bit of crunch when you bite into it.
Fish out the bay leaf (I’ve forgotten this step more times than I’d like to admit). Season with salt and pepper to taste—start with ½ tsp salt and go from there.

Tips for Perfect Weight Loss Cabbage Soup

After making this soup probably a hundred times, here are my hard-earned secrets:

Chop cabbage how you like it—I do 1-inch chunks because I love texture, but if you prefer it softer, go smaller. Just know it’ll cook faster!
Don’t drown the veggies—if your soup looks too thin after simmering, just leave it uncovered for an extra 5 minutes to reduce. Too thick? Add a splash of broth or water.
Taste as you go—cabbage sweetness varies. Sometimes I add an extra pinch of salt or a squeeze of lemon at the end to balance flavors.

There you have it—my no-fail method. The house will smell amazing, and you’ll have a pot of healthy comfort ready in no time. Pro tip: Set aside a bowl to cool while you clean up—it’s the best “cook’s treat”!

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Serving Suggestions for Weight Loss Cabbage Soup

Now, here’s the fun part—how to make this simple soup feel like a full meal! I’ve served it a dozen ways over the years, but these are my absolute favorites:

With a slice of crusty whole-grain bread: Perfect for dunking! I toast mine lightly and rub it with garlic for extra flavor. (Bonus: The fiber keeps you full even longer.)
Topped with fresh herbs: A handful of chopped parsley or cilantro adds color and freshness. My kids love chives sprinkled on top—it makes them feel fancy!
Alongside a crisp green salad: Something light like mixed greens with lemon vinaigrette balances the soup’s heartiness beautifully.
With protein boosters: When I need more staying power, I stir in shredded turkey bacon or lentils after cooking. (Just skip this if you’re keeping it strictly low-cal.)

Honestly? Sometimes I just grab a spoon and eat it straight from the pot—no judgment here! The beauty of this soup is how versatile it is, whether you’re dressing it up or keeping it simple.

Storage and Reheating

Here’s the best part—this soup actually gets better as it sits! I always make a big batch because it keeps like a dream. Here’s how I store it so nothing goes to waste:

Fridge storage: Let the soup cool completely (about 30 minutes), then transfer to airtight containers. It’ll stay fresh for up to 4 days—just give it a sniff test if you’re unsure. Pro tip: Portion it into single-serving jars for grab-and-go lunches!
Freezer magic: For longer storage, freeze it flat in zip-top bags (leave some space for expansion) or freezer-safe containers. It’ll keep for 3 months—just write the date with a marker so you don’t forget. (Trust me, future-you will thank past-you when you’re too busy to cook!)

Reheating tips: My foolproof method—

Stovetop: Warm it gently over medium-low heat, stirring occasionally. If it’s too thick after thawing, add a splash of broth or water.
Microwave: Use a microwave-safe bowl, cover loosely, and heat in 1-minute bursts, stirring between each. Watch out—that center can get lava-hot while edges stay cold!

One last secret—if you froze it in a bag, just drop the whole frozen block into a pot with a little extra broth. Low heat + occasional stirring = perfectly reheated soup without any fuss. Works every time!

Nutritional Information

Okay, let’s talk numbers—but don’t worry, these are the good kind! Here’s the scoop on what’s in each hearty bowl of this weight loss cabbage soup. (Just remember: exact amounts can vary based on your veggies’ size and which broth you use. These are my kitchen-tested averages.)

Calories: About 80 per serving (I measure a “serving” as one generous cup—because who wants tiny portions?)
Fiber: 6 glorious grams (That’s nearly a quarter of your daily need—score!)
Protein: 3g (Not huge, but pair it with some turkey bacon or lentils if you want more)
Carbs: 18g total (With 8g natural sugars from the veggies—nothing added!)
Fat: Less than 1g (Mostly from whatever traces are in your broth)

What I love most? This soup is basically a free pass on sodium worries—around 300mg per serving if using low-sodium broth. (Unlike those canned soups that’ll bloat you up like a balloon!) And zero cholesterol? Yes please—your heart will thank you.

Quick note: If you’re tracking macros strictly, always recalculate based on your exact ingredients. My neighbor once swapped regular broth for beef bone broth and added extra carrots—her version came out slightly higher in calories but packed with extra protein. Flexibility is key!

FAQs About Weight Loss Cabbage Soup

Over the years, I’ve gotten so many questions about this humble little soup! Here are the ones that pop up most often—with all my best kitchen-tested answers:

Can I add protein to make it more filling?
Absolutely! I’ll often toss in chopped turkey bacon or shredded chicken toward the end of cooking. For a plant-based boost, stir in rinsed canned lentils or white beans after simmering. Just keep portions reasonable—about ½ cup per serving—to keep it weight-loss friendly.

How often can I eat this for weight loss?
I’ve done weeks where this was my lunch every day (with different toppings to keep it interesting). Nutritionists I’ve talked to say it’s fine as long as you’re also getting protein and healthy fats elsewhere in your day. My rule? Enjoy it often, but don’t make it your only meal.

Why does it taste better the next day?
Right?! It’s like magic. The flavors have time to meld, and the cabbage softens just a tad more. That’s why I always make extra. Pro tip: If it smells too cabbage-y when cold, don’t panic—the aroma mellows when reheated.

Can I use bagged coleslaw mix instead of chopping cabbage?
Genius hack! I’ve done this when pressed for time—just reduce simmering by 5 minutes since pre-shredded cabbage cooks faster. The carrot shreds in the mix add nice color too. (Though fresh cabbage does have a better texture, if we’re being picky.)

Will it really help with weight loss?
Here’s the real talk: No single food causes weight loss. But! This soup is low-calorie, high-fiber, and crazy filling—so it naturally helps with portion control. I’ve lost 3 pounds in a week using it as my lunch cornerstone (with sensible dinners, of course). Just don’t drown it in cheese or croutons!

Ready to Give This Soup a Try?

There you have it—my all-time favorite Weight Loss Cabbage Soup that’s saved me from countless takeout temptations and midweek cooking slumps. It’s the kind of recipe that proves healthy eating doesn’t have to be complicated or expensive. Whether you’re meal-prepping for the week or need a quick detox after a indulgent weekend, this soup’s got your back.

I’d love to hear how it turns out for you! Did you add any fun twists? Maybe some extra spices or your favorite protein boost? Drop a comment below and share your soup adventures—I read every single one. (And if you snapped a photo of your beautiful bowl, tag me on Instagram—I’ll probably repost it!)

Now grab that cabbage and get cooking—your future full-but-light feeling self will thank you. Happy simmering!