Low Calorie Cabbage Fat Burning Soup

Why You’ll Love This Recipe

I appreciate how simple and budget-friendly this soup is. It uses basic vegetables and pantry staples that I often already have on hand.

I also enjoy how filling it is despite being low in calories. The combination of cabbage, tomato juice, and broth creates a rich, savory base, while the variety of vegetables gives it great texture. It’s perfect for meal prep because I can make a big batch and enjoy it throughout the week.

Ingredients

10 celery stalks, chopped
5 carrots, chopped
3 onions, chopped
2 green bell peppers, diced
1 large head of cabbage, chopped
1 can (15 ounces) cut green beans, drained
2 quarts tomato juice
2 cans (16 ounces each) whole peeled tomatoes, with liquid
1 can (14 ounces) beef stock
Cold water to cover
1 packet (1 ounce) dry onion soup mix

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preparing all the vegetables, chopping the celery, carrots, onions, bell peppers, and cabbage into bite-sized pieces.

In a large stockpot, I combine the chopped vegetables, green beans, tomato juice, whole peeled tomatoes with their liquid, and beef stock. I crush the whole tomatoes slightly with a spoon as they cook.

I sprinkle in the dry onion soup mix and stir everything together thoroughly.

Next, I add enough cold water to cover all the vegetables. I bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer.

I let the soup simmer for about 25 to 30 minutes, or until all the vegetables are tender and the flavors have blended together beautifully. I taste and adjust seasoning if needed before serving hot.

Servings and Timing

This recipe makes 4 generous servings.

I usually spend about 10 minutes chopping the vegetables and around 25 minutes cooking, bringing the total time to approximately 35 minutes.

Variations

Sometimes I add minced garlic or a pinch of red pepper flakes for extra flavor. If I want to increase the protein, I stir in cooked shredded chicken or lean ground turkey.

For a vegetarian version, I substitute vegetable broth for the beef stock. I also occasionally add zucchini or spinach near the end of cooking for even more vegetables.

storage/reheating

I store leftovers in airtight containers in the refrigerator for up to 5 days. The flavors often taste even better the next day.

To reheat, I warm it on the stovetop over medium heat until heated through. If I’m in a hurry, I microwave individual portions for 2–3 minutes, stirring halfway through.

I can also freeze the soup in freezer-safe containers for up to 2 months. I thaw it in the refrigerator overnight before reheating.

FAQs

Is this soup really low in calories?

Yes, since it’s primarily made up of vegetables and broth, it’s naturally low in calories while still being filling.

Can I make this soup in a slow cooker?

Yes, I combine all the ingredients in the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until the vegetables are tender.

Can I blend the soup?

I sometimes blend a portion of it for a thicker texture while keeping some vegetables chunky for variety.

How can I add more flavor without adding many calories?

I like adding fresh herbs, garlic, black pepper, or a splash of lemon juice to brighten the flavor.

Can I eat this soup every day?

I can enjoy it regularly as part of a balanced diet, especially when paired with other nutritious foods to ensure I’m getting a variety of nutrients.

Conclusion

I enjoy making this low calorie cabbage soup whenever I want a simple, wholesome meal that’s both comforting and light. It’s easy to prepare, packed with vegetables, and perfect for planning ahead. I find it to be a satisfying option that helps me stay on track while still enjoying a warm and flavorful dish.

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