Low Calorie Cabbage Fat Burning Soup

This Low Calorie Cabbage Fat Burning Soup is my go-to when I want something filling but light. It’s warm, satisfying, and surprisingly flavorful for such a simple vegetable soup.

I still remember the first time I made this soup on a cold January evening. I had a fridge full of vegetables and wanted something comforting without the guilt. This cabbage soup recipe became my secret weapon for healthy eating without sacrificing flavor. It’s packed with vegetables, incredibly low in calories, and keeps you full for hours. Perfect for meal prep or those days when you need easy comfort food that actually supports your health goals.

What You’ll Need for This Cabbage Soup

Before you start, I always recommend prepping all your vegetables first. It makes the cooking process so much smoother. Here’s what you’ll need for this low calorie cabbage fat burning soup:

• 10 celery stalks, chopped
• 5 carrots, chopped
• 3 onions, chopped
• 2 green bell peppers, diced
• 1 large head green cabbage, chopped
• 1 (15 oz) can cut green beans, drained
• 2 quarts tomato juice
• 2 (16 oz) cans whole peeled tomatoes with liquid
• 1 (14 oz) can beef stock (or vegetable broth for vegetarian version)
• 4 to 6 cups cold water, or enough to cover vegetables
• 1 (1 oz) packet dry onion soup mix

How I Make This Fat Burning Soup

I recommend using a large, heavy-bottomed soup pot (at least 6-quart capacity) for even heat distribution. Here’s my step-by-step process for this cabbage soup:

Step 1: Start by gathering all your ingredients and chopping your vegetables into bite-sized pieces. Make sure everything is roughly the same size so it cooks evenly. This should take about 20-25 minutes for all the chopping.

Step 2: Add all your chopped vegetables (celery, carrots, onions, cabbage, bell peppers, and drained green beans) into your large soup pot. Don’t worry about the order, just get them all in there.

Step 3: Pour in the tomato juice, add the canned tomatoes with their liquid, and pour in the beef stock. Add enough cold water (about 4-6 cups) to completely cover all the vegetables. Sprinkle the onion soup mix over everything and give it a good stir to distribute the seasoning.

Step 4: Place your pot over medium heat and bring the mixture to a boil. Once you see those bubbles, reduce the heat to low and let it simmer gently for about 25 minutes. The vegetables should be fork-tender (a fork easily pierces them) but still hold their shape. Stir occasionally to prevent any sticking. The soup will have a thin, brothy consistency. Taste before serving and adjust salt only if needed, as the onion soup mix is already quite salty.

Common mistake to avoid: Don’t rush the simmering process. Low and slow allows the flavors to develop properly in this low calorie cabbage soup. The first time I made this, I didn’t drain the green beans well enough and ended up with watery soup, so make sure to drain them completely.

Perfect Pairings for Your Cabbage Fat Burning Soup

This soup is hearty enough to stand alone, but here are my favorite serving suggestions:

Crusty Whole Grain Bread: The nutty flavor complements the tomato base beautifully, and it’s perfect for soaking up the delicious broth without adding too many calories.

Simple Side Salad: A crisp green salad with lemon vinaigrette adds freshness and extra nutrients. The acidity cuts through the savory soup nicely.

Grilled Chicken Breast: If you need extra protein, sliced grilled chicken on the side makes this a complete, balanced meal. Great for those looking for the best sides for low calorie cabbage soup.

Cauliflower Rice: For an ultra-low carb option, serve this soup over cauliflower rice to make it even more filling while keeping calories minimal.

More Nourishing Soup Recipes to Complete Your Meal Plan

This low-calorie cabbage soup pairs wonderfully with heartier soups when planning a balanced weekly menu. For protein-rich options that complement this light soup, try the satisfying High Protein Chicken Pot Pie Soup with 25g of protein per serving, or the flavorful Easy Taco Soup Recipe featuring bold Mexican spices and 22g of protein in every bowl.

For more vegetable-forward variety, the velvety Creamy Roasted Veggie Soup offers caramelized vegetables in coconut milk, while the Spinach Lentil and Butter Bean Soup provides 14g of plant-based protein with earthy lentils and warming spices. The elegant Mediterranean Orzo Soup adds an Italian-inspired option with fresh herbs and tender pasta.

Storing Your Cabbage Soup

This Low Calorie Cabbage Fat Burning Soup stores beautifully, which is why I make big batches. Let the soup cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 5 days, and the flavors actually improve overnight as everything melds together.

For reheating, I recommend warming it gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of water or broth if it’s thickened up too much.

My recommendation: This soup freezes exceptionally well for up to 3 months. Freeze in portion-sized containers for easy grab-and-go meals. Just thaw in the fridge overnight and reheat when you’re ready to enjoy. If you prefer a thicker soup, mash some of the vegetables with the back of a spoon or simmer it longer uncovered.

Common Questions About This Recipe

Print