Name: Weight-Loss Cabbage Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 1½ teaspoons Italian seasoning; ½ teaspoon ground pepper; ¼ teaspoon salt; 8 cups low-sodium vegetable broth; 1 medium head green cabbage, halved and sliced; 1 large tomato, chopped; 2 teaspoons white-wine vinegar

This Weight-Loss Cabbage Soup is a nourishing, low-calorie meal packed with vibrant vegetables and bold flavor. With a base of cabbage, carrots, red bell pepper, and tomato, it’s high in fiber, rich in nutrients, and satisfying enough to keep you full. Whether you’re looking for a light lunch, a cozy dinner, or a healthy reset, this soup is a perfect go-to option that stores well for the week.

Why You’ll Love This Recipe

Low in calories, high in volume: Enjoy big bowls without worrying about your calorie count.
Naturally detoxifying: Full of cruciferous veggies and fiber to support digestion and overall wellness.
Meal-prep friendly: Makes 12 cups—perfect for multiple meals throughout the week.
Flavor-packed: Italian seasoning, garlic, and vinegar give the broth a rich and savory depth.
No added sugar: Just whole, plant-based ingredients.
Customizable: Easy to modify based on what veggies you have on hand.
Vegan & gluten-free: Suitable for a wide range of dietary needs.
Immune-boosting: Loaded with vitamin C from cabbage, tomatoes, and peppers.
Budget-friendly: Uses basic, affordable vegetables and pantry staples.
Quick to make: Ready in under an hour with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
1½ teaspoons Italian seasoning
½ teaspoon ground pepper
¼ teaspoon salt
8 cups low-sodium vegetable broth
1 medium head green cabbage, halved and sliced
1 large tomato, chopped
2 teaspoons white-wine vinegar

Directions

Sauté base vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until they start to soften, about 6 to 8 minutes.
Add aromatics and seasonings:
Stir in the chopped red bell pepper, garlic, Italian seasoning, pepper, and salt. Cook for another 2 minutes until fragrant.
Add broth and remaining veggies:
Pour in the vegetable broth and add the sliced cabbage and chopped tomato. Increase the heat to medium-high and bring the soup to a boil.
Simmer to develop flavor:
Reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 15 to 20 minutes, or until all vegetables are tender.
Finish with vinegar:
Remove from heat and stir in the white-wine vinegar to brighten the flavor. Serve hot.

Servings and timing

Serves: 6
Yield: 12 cups
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

Add extra veggies: Include green beans, zucchini, cauliflower, or mushrooms for more variety.
Use different acids: Swap white-wine vinegar with apple cider vinegar, red-wine vinegar, or fresh lemon juice.
Add protein: Stir in white beans, lentils, or cooked shredded chicken for a more filling meal.
Make it spicy: Add red pepper flakes or a chopped jalapeño.
Boost the herbs: Mix in fresh basil, parsley, or thyme just before serving.
Tomato-forward version: Add a few tablespoons of tomato paste or canned diced tomatoes for a richer broth.
Grain option: Stir in cooked quinoa, barley, or brown rice.
Broth swap: Use chicken or beef broth for a different flavor if not vegan.
Low-sodium version: Skip added salt and rely on herbs, spices, and vinegar for seasoning.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in individual portions for up to 3 months. Let thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over medium heat or in the microwave until hot throughout.
Meal prep tip: Divide into containers for grab-and-go lunches throughout the week.

FAQs

Is this recipe vegan?

Yes, this cabbage soup is naturally vegan and free from animal products.

What is in a cabbage soup diet recipe?

Typically, a cabbage soup diet recipe includes a mix of cabbage, carrots, celery, bell peppers, tomatoes, and broth. This version is balanced, flavorful, and suitable for regular meals.

Will this soup help me lose weight?

It can support weight loss when included in a calorie-conscious diet due to its high fiber, low-calorie content, and ability to help you feel full.

I don’t have Italian seasoning—what can I use instead?

Use a mix of dried basil, oregano, thyme, and a pinch of rosemary if Italian seasoning isn’t available.

Can I add meat to this soup?

Yes. Cooked shredded chicken, lean ground turkey, or turkey sausage all pair well.

Is this soup freezer-friendly?

Absolutely. Cool completely before transferring to freezer-safe containers and freeze for up to 3 months.

Can I make this in a slow cooker?

Yes. Add all ingredients (except the vinegar) and cook on low for 6–8 hours. Stir in vinegar at the end.

What’s the best vinegar substitute?

Lemon juice adds a fresh, bright acidity that works well in place of vinegar.

Can I use purple cabbage?

Yes, though it may slightly alter the color of the broth. Flavor-wise, it works just as well.

Is this soup good for meal prep?

Definitely. It stores well and tastes even better the next day as the flavors deepen.

Conclusion

Weight-Loss Cabbage Soup is a feel-good, veggie-packed recipe that’s easy to prepare and incredibly satisfying. Whether you’re looking to reset your eating habits or simply need a nourishing soup that fills you up, this flavorful dish has everything you need: fiber, vitamins, and comforting warmth in every spoonful. Make a big batch, portion it out, and enjoy a healthy, hearty meal all week long.