Cabbage Fat-Burning Soup
If your body’s been politely asking for a reset after a little extra pizza… or a full-on food bender (no judgment), this cabbage fat-burning soup is your “we’re doing better now” recipe. It’s warm, comforting, packed with veggies, and actually feels like something your stomach says “thank you” for.
I’ve made this soup after holidays, birthdays, and yes, even random Tuesdays that got wildly out of hand. And every single time? It’s the thing that helps me feel like myself again. Light. Satisfied. Not spiraling over my decisions.
And no, you don’t need to be on a cleanse or detox or anything dramatic. You’re just feeding your body good stuff after maybe not-so-good stuff. That’s it.
This isn’t a miracle soup. But it is a low-calorie, high-fiber, super-satisfying option that’s easy to make, tastes really good, and makes you feel like you’re back on track.
Let’s get to it.
What You’ll Need
This is what I love about this soup: it’s not fussy. Everything can be found at a regular grocery store. No mystery ingredients. Just real food.
Here’s what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Cabbage | 1 head (chopped) | Green cabbage works best |
| Onion | 3 medium (chopped) | Yellow or white |
| Carrots | 5 (chopped) | Peel if you want |
| Celery | 10 stalks (chopped) | Don’t skimp – this adds a lot of flavor |
| Green bell pepper | 2 (diced) | Or any color you like |
| Green beans | 1 can (15 oz, drained) | Fresh or frozen also work |
| Whole peeled tomatoes | 2 cans (16 oz each) | With the juice |
| Tomato juice | 2 quarts | Go low-sodium if possible |
| Beef broth | 1 can (14 oz) | Substitute noted below for vegan |
| Dry onion soup mix | 1 packet (1 oz) | Optional but flavorful |
| Cold water | As needed | Just enough to cover veggies |
Don’t worry if you miss one or two veggies — this is a forgiving recipe.
Tools You’ll Need
Nothing fancy here. Just basics.
- A large soup pot or Dutch oven (big enough to hold all your ingredients)
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups/spoons (but eyeballing is totally fine for most of this)
Pro Tips
This is the stuff I wish someone told me the first time I made it.
- Sauté your onions and peppers first. Just 5 minutes in a bit of olive oil. This adds a depth of flavor you wouldn’t get by tossing them in raw.
- Chop your cabbage last. It takes up space. A lot of it. So prep everything else first, then do the cabbage. Your cutting board (and sanity) will thank you.
- Simmer longer than you think. Give it at least 40 minutes. The longer it simmers, the better the flavors come together.
- Add spices at the end. Start simple, then once it’s cooked, adjust with black pepper, garlic powder, a dash of cayenne, or even Italian seasoning. Don’t go crazy at the start—you can always add, not take away.
- Don’t skip the acid. A splash of lemon juice or apple cider vinegar at the end brightens the whole thing up.
Substitutions and Variations
If you want to make it fit your lifestyle, your pantry, or just your vibe that day—this soup’s flexible.
| Ingredient | Substitute Ideas |
|---|---|
| Beef broth | Vegetable broth, miso broth, or just water for vegan option |
| Dry onion soup mix | 1 tsp onion powder + 1 tsp garlic powder + salt |
| Green beans | Zucchini, kale, or spinach (add spinach last so it doesn’t wilt into nothing) |
| Tomato juice | Crushed tomatoes + water or broth |
| Bell peppers | Any color or swap with poblano for more bite |
| Want protein? | Add shredded chicken, cooked ground turkey, or even white beans |
You could even throw in lentils or quinoa for more fiber and staying power.
Make Ahead Tips
This soup is your new meal prep friend.
- Make it on Sunday, portion into containers, and you’ve got lunch (or dinner) for the week.
- Freeze in batches: Let it cool, transfer to freezer-safe containers or bags, and freeze for up to 3 months.
- Reheats perfectly in the microwave or on the stove with a splash of water or broth.
If you have a busy week ahead, double the batch. You’ll be so glad you did.
How to Make It
Here’s exactly how to pull it together, from start to finish.
- Heat your pot. Add a tablespoon of olive oil. Toss in onions and bell peppers. Sauté until fragrant and soft (about 5 minutes).
- Add the rest of the chopped vegetables. Carrots, celery, cabbage, and green beans all go in.
- Pour in the liquids. Add the tomato juice, both cans of tomatoes (with juice), beef broth, and just enough water to cover the veggies.
- Add the soup mix. Sprinkle it in and give everything a big stir.
- Bring to a boil. Medium-high heat should do it. Once it’s bubbling, turn it down to a simmer.
- Simmer for 40–50 minutes. Stir occasionally. The soup is done when the carrots and cabbage are soft but not mushy.
- Taste and adjust. Add pepper, a pinch of salt, maybe a bit of spice or lemon juice.
- Serve hot. With a spoon. Or a ladle straight from the pot if no one’s watching.
Additional Details
Nutritional Breakdown (approximate, per 1.5-cup serving)
| Nutrient | Amount |
|---|---|
| Calories | 90–100 |
| Protein | 4g |
| Fat | 1g |
| Carbs | 18–20g |
| Fiber | 4–5g |
| Sodium | Depends on broth & tomato juice used |
This is naturally gluten-free, dairy-free, and vegan if you skip the beef broth. Want it lower in carbs? Leave out the carrots and sub in zucchini.
Meal Pairing Ideas
- Serve with a boiled egg or a slice of avocado toast if you need a bit more substance.
- A side of roasted sweet potatoes works great for dinner.
- Craving crunch? Toasted sourdough or a handful of crackers.
Leftovers and Storage
You’ll definitely have leftovers. Good news: it only gets better the next day.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Cools well. Just remember to leave space at the top of your container for expansion.
- Reheating: Microwave 2–3 minutes or stovetop over medium until warm.
Want to give it new life? Add some cooked noodles or rice to turn it into a hearty stew. Or pour it over quinoa for a grain bowl situation.
FAQ
Can I make this in a slow cooker?
Yep. Just throw everything in and cook on low for 6–8 hours or high for 3–4. The cabbage will get super soft and almost buttery.
Can I use red cabbage?
Yes, but your soup will turn a little purplish-red. Tastes just as good, though!
Is this actually “fat-burning”?
Let’s keep it real. No food literally burns fat. But this soup is low-calorie, high-fiber, and keeps you full. So yes—it’s helpful when you’re trying to slim down or just feel better.
Can I blend it for a smoother texture?
You could, but part of the charm is the chunky, rustic feel. That said, blending a cup or two and stirring it back in makes it feel thicker and creamier.
Is it kid-friendly?
Surprisingly, yes. Especially if you add a little shredded cheese on top or pair it with toast.
Wrapping Up
This cabbage fat-burning soup isn’t fancy. It’s not trying to impress anyone. But it does make you feel like you’re doing something really good for your body—without a lot of effort, cost, or clean-up.
So if today was one of those days where you need a reset (mentally or physically), I hope you give this a try. It’s comforting, simple, and honestly… kind of addictive.
If you end up making it (or putting your own spin on it), I’d love to hear about it. What did you add? Did your family like it? Let me know in the comments and feel free to ask any questions too.
