---
title: "Weight Loss Cabbage Soup"
id: "11722"
type: "post"
slug: "weight-loss-cabbage-soup"
published_at: "2026-01-14T12:32:04+00:00"
modified_at: "2026-01-14T12:32:16+00:00"
url: "https://www.crumbrecipes.com/weight-loss-cabbage-soup/"
markdown_url: "https://www.crumbrecipes.com/weight-loss-cabbage-soup.md"
excerpt: "Hey — you ever stumble on a recipe that feels like a comfy blanket and a tiny life coach all at once? That’s the vibe I get from weight loss ... Learn more"
taxonomy_category:
  - "Soups"
---

Table of Contents

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[Print Recipe](https://www.crumbrecipes.com/wprm_print/cabbage-soup)

Hey — you ever stumble on a recipe that feels like a comfy blanket and a tiny life coach all at once? That’s the vibe I get from **weight loss cabbage soup**. I tried this soup when I wanted something simple, cheap, and actually tasty during a hectic week, and it stuck. If you want a low-calorie, filling meal that doesn’t taste like sadness in a bowl, keep reading.

I’ll show you the basics, my little tricks, and why cabbage deserves a standing ovation. Also, FYI: if you like riffs on classic soups, check this neat [cabbage potato soup variation](https://www.crumbrecipes.com/cabbage-potato-soup/)
 I found — it gave me ideas for batch-cooking magic.

## Why You’ll Love This Recipe

- **Low calorie, high volume** : you eat a big bowl and feel full without wrecking your daily calories.
- **Cheap and accessible** : cabbage and pantry staples cost next-to-nothing.
- **Quick to make** : cooks in under an hour, mostly hands-off.
- **Versatile** : use veggie broth, add protein, or bulk it up with beans.
- **Comfort food that’s actually good for you** : warm, soothing, and full of fiber.

## Ingredients You’ll Need

- **1 medium head of cabbage, chopped**
- **1 large onion, chopped**
- **2 carrots, sliced**
- **2 stalks celery, sliced**
- **1 bell pepper, chopped**
- **3 cloves garlic, minced**
- **1 can diced tomatoes (14.5 oz)**
- **6 cups vegetable or chicken broth**
- **1 teaspoon dried thyme**
- **1 teaspoon dried oregano**
- **Salt and pepper to taste**

Yep, that’s it. Simple, honest ingredients. I keep an extra onion and a head of cabbage on standby most weeks because they’re the MVPs of cheap, cozy dinners.

## How to Make (Step-by-Step)

1. In a large pot, heat a small amount of oil over medium heat.

### Step 1 : Sauté the base

1. Add a splash of oil and let it warm. I like olive oil, but any neutral oil works. Heating the oil first helps develop flavor quickly.
2. Add the onion, carrots, and celery, and sauté until the vegetables start to soften, about 5 minutes.

### Step 2 : Build flavor

1. Cook until the onion turns translucent and the carrots soften a bit. Don’t rush this — a little caramelization goes a long way.
2. Stir in the garlic and cook for another minute until fragrant.

### Step 3 : Garlic time

1. Garlic burns fast, so stir constantly. You want the fragrance, not blackened bits. Trust me.
2. Add the chopped cabbage, diced tomatoes, broth, thyme, oregano, salt, and pepper.

### Step 4 : The main event

1. Toss everything into the pot. The cabbage shrinks surprisingly fast, so don’t panic about the pot’s capacity.
2. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the cabbage is tender.

### Step 5 : Simmer and relax

1. Cover partially and simmer. Peek occasionally, give it a stir, and let the flavors meld. This is where the soup gets cozy.
2. Adjust seasoning if necessary and serve hot.

[You Might Also Like : Roasted Garlic Potato Soup with Grilled Cheese Croutons](https://www.crumbrecipes.com/roasted-garlic-potato-soup-cheese-croutons/)

### Step 6 : Final touch

1. Taste and tweak. Add more salt, a pinch of pepper, or a dash of hot sauce if you like excitement.

## Pro Tips for the Best Results

- **Brown the onion a bit** for extra flavor. Don’t just sweat it—let it color.
- **Use homemade broth** if you have it. The soup will taste richer, but store-bought works fine.
- **Add a splash of acid** (lemon juice or a splash of vinegar) at the end to brighten the whole pot.
- **Bulk it up with protein**: toss in cooked shredded chicken, crumbled turkey sausage, or canned beans.
- **Don’t overcook** if you want a little bite in the cabbage; simmer longer if you like it melt-in-your-mouth.
- **Season in layers**: season the veggies while sautéing and again at the end for depth.

## Fun Variations & Topping Ideas

### Variations:

- Add a cup of **corn** for sweetness and texture.
- Stir in **crumbled sausage** during step 2 for a meaty twist.
- Use this soup as a **base for loaded potato soup** — dice potatoes and add them in step 4, then mash a few before serving for creaminess.
- Want it spicy? Add red pepper flakes or a diced jalapeño in step 2.

### Toppings:

- **Crispy bacon bits** — because bacon.
- **Shredded cheddar cheese** — melty comfort.
- **Chopped green onions** — freshness and color.
- **Sour cream or Greek yogurt** — adds creaminess and tang.
- **Fresh parsley or cilantro** — for a bright finish.

## Storing and Reheating

You’ll want leftovers. I promise.

- **Refrigerator**: Store in an airtight container for up to **4 days**. The flavors actually improve after a day.
- **Freezer**: Freeze in portions for up to **3 months**. Thaw overnight in the fridge before reheating.
- **Reheating**: Warm on the stovetop over medium heat until simmering. Add a splash of broth or water if it thickened. Microwave works fine for single bowls — stir halfway to heat evenly.

Pro tip: if you freeze it, **don’t add dairy toppings** until reheating. Sour cream and cheese don’t always freeze well.

## Frequently Asked Questions (FAQ)

### Is cabbage soup good for weight loss?

Yes — cabbage soup is low in calories and high in fiber, which helps you feel full. It isn’t magic, though. You still need to manage your overall calorie intake and move your body. Want a sustainable plan? Combine this soup with balanced meals and regular activity.

### Can I make this vegetarian or vegan?

Absolutely. Use vegetable broth and skip any meat add-ins. For protein, add beans, lentils, or cubed tofu.

### How can I make it more filling without adding too many calories?

Add a can of rinsed white beans or a cup of cooked quinoa. Those keep you full longer and add a nice texture.

[You Might Also Like : Homemade Chicken Noodle Soup That Warms Every Spoonful](https://www.crumbrecipes.com/homemade-chicken-noodle-soup/)

### Can I use frozen cabbage?

Yes. Frozen cabbage works but releases more water, so reduce other liquids slightly or simmer longer to concentrate flavor.

### How spicy can I make it?

As spicy as you want. Toss in chili flakes, cayenne, or diced hot peppers. I prefer a little heat, but keep it balanced.

## Conclusion

This cabbage soup hits that sweet spot: **cheap, easy, filling, and adaptable**. I love it because it proves you don’t need fancy ingredients to make something satisfying. Try the variations, play with toppings, and make it your own. If you want a classic diet-focused version for a short reset, check out this detailed take on the idea — [The BEST Cabbage Soup Diet Recipe Wonder Soup 7 Day Diet](https://divascancook.com/wonder-soup-recipe-weight-loss-soup-7-day-diet-cabbage-soup/)
 — it’s a handy resource if you’re curious about the old-school “cabbage soup diet” plans.

If you make a batch, drop a comment and tell me your favorite add-ins — I’ll probably steal one. Rating? Please leave one if you try it; I live for feedback and the humble brag of perfecting a soup recipe. 😉

## Cabbage Soup

A low-calorie, comforting cabbage soup packed with flavor, perfect for weight loss!

[Print Recipe](https://www.crumbrecipes.com/wprm_print/cabbage-soup)
[Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.crumbrecipes.com%2Fweight-loss-cabbage-soup%2F&media=https%3A%2F%2Fwww.crumbrecipes.com%2Fwp-content%2Fuploads%2F2026%2F01%2Fweight-loss-cabbage-soup-2026-01-13-200203-1024x576-1.webp&description=Cabbage+Soup&is_video=false)

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 150

[Ingredients](#recipe-11755-ingredients)
[Method](#recipe-11755-instructions)
[Notes](#recipe-11755-notes)

### Ingredients

Base Ingredients

- 1medium headcabbage, choppedThe main ingredient for the soup.
- 1largeonion, choppedAdds flavor and depth.
- 2largecarrots, slicedFor sweetness and texture.
- 2stalkscelery, slicedEssential for the soup base.
- 1largebell pepper, choppedAdds color and flavor.
- 3clovesgarlic, mincedFor aromatic flavor.
- 1candiced tomatoes (14.5 oz)Adds acidity and texture.
- 6cupsvegetable or chicken brothBroth can be homemade or store-bought.

Seasonings

- 1teaspoondried thyme
- 1teaspoondried oregano
- to tastesalt and pepperAdjust to your preference.

### Method

Preparation

1. In a large pot, heat a small amount of oil over medium heat.
2. Add chopped onion, carrots, and celery, and sauté until softened, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.

Cooking

1. Add chopped cabbage, diced tomatoes, broth, thyme, oregano, salt, and pepper to the pot.
2. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the cabbage is tender.
3. Cover partially and occasionally stir, allowing flavors to meld.
4. Taste and adjust seasoning before serving hot.

### Notes

For best results, brown the onion slightly and add a splash of acid like lemon juice at the end. This soup can be made vegetarian by using vegetable broth and adding beans or tofu for protein. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

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