Ever feel like you just need a reset button for your body? You’re not alone. Sometimes after a big holiday or a weekend of fun food, I just crave something simple, warm, and clean.
This cabbage soup is my go-to. It’s not some crazy magic diet plan. It’s just a pot full of good-for-you vegetables that fills you up without weighing you down.
It’s easy to make, tastes great, and leaves you feeling good. Let’s get cooking.
What You’ll Need
This recipe is all about simple, fresh ingredients. You can find all of this stuff at any grocery store. No weird, hard-to-find items here.
- 1 large head of green cabbage, chopped
- 1 large yellow onion, diced
- 2-3 cloves garlic, minced
- 2 large carrots, sliced
- 3 celery stalks, sliced
- 1 green bell pepper, diced
- 1 can (28 ounces) diced tomatoes, undrained
- 8 cups of vegetable or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 2 tablespoons olive oil
Tools For The Job
You don’t need any fancy gadgets for this soup. Just the basics will do the trick.
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Ladle for serving
How to Make Cabbage Diet Soup
Follow these simple steps. The whole process is pretty straightforward. You’re mostly just chopping and simmering.
Step 1: Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery. Cook them for about 5-7 minutes until they start to soften up.
Step 2: Add the minced garlic and diced bell pepper. Cook for another minute until you can smell the garlic. Don’t let it burn.
Step 3: Pour in the can of diced tomatoes with their juices. Add the oregano, basil, a pinch of salt, and a few grinds of black pepper. Stir it all together.
Step 4: Add the chopped cabbage to the pot. It might look like a lot, but it will cook down. Stir it around for a minute to let it wilt slightly.
Step 5: Pour in the broth. Make sure the vegetables are covered. Bring the soup to a boil, then reduce the heat to low.
Step 6: Let the soup simmer for at least 20-30 minutes, or until all the vegetables are tender. Taste it and add more salt and pepper if it needs it.
Pro Tips
After making this soup a hundred times, I’ve learned a few things. These little tricks make a big difference.
- Don’t dump and boil: Take the time to sauté the onion, carrots, and celery first. This step builds a deep flavor base for the soup. Boiling everything together from the start will give you a flat, watery taste.
- Cabbage goes in late: If you hate mushy, overcooked cabbage, add it in the last 15-20 minutes of cooking. This keeps it tender but with a slight bite, which gives the soup a much better texture.
- Use good broth: The broth is the soul of your soup. A quality, flavorful broth makes a world of difference. If your broth is bland, your soup will be too.
- A splash of acid: At the very end, add a squeeze of fresh lemon juice or a splash of apple cider vinegar. This brightens up all the flavors and makes the soup taste fresh, not heavy.
Substitutions and Variations
This soup is a great starting point. You can easily change it up based on what you like or what you have in your fridge.
| Category | Substitution or Variation | Notes |
|---|---|---|
| Protein | Shredded Chicken | Adds lean protein |
| Ground Turkey | Brown it first | |
| White Beans | Great for fiber | |
| Veggies | Zucchini or Yellow Squash | Add near end |
| Mushrooms | Sauté with onions | |
| Green Beans | Fresh or frozen | |
| Spice | Red Pepper Flakes | For a little heat |
| Diced Jalapeño | Sauté with garlic | |
| Smoked Paprika | Adds smoky flavor |
Make-Ahead Tips
This soup is perfect for meal prep. You can get a head start to make weeknight dinners even easier.
- Chop Ahead: You can chop all the vegetables (except the cabbage) 2-3 days in advance. Store them in an airtight container in the refrigerator.
- Full Batch: Make the entire soup over the weekend. Let it cool completely, then store it in the fridge. The flavors actually get better the next day.
Leftovers and Storage
Storing this soup is simple. It holds up well and makes for easy lunches or dinners later in the week.
In the Fridge:
Let the soup cool down. Pour it into an airtight container. It will stay fresh in the fridge for up to 5 days.
In the Freezer:
This soup freezes really well. Let it cool completely. Portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. To reheat, let it thaw in the fridge overnight or reheat it gently on the stove.
Nutrition and Diet Swaps
This soup is naturally low in calories and fat. You can also tweak it to fit different dietary needs. The numbers below are just an estimate.
| Diet Need | How to Swap |
|---|---|
| Low-Sodium | Use low-sodium broth |
| Skip added salt | |
| Vegan | Use vegetable broth |
| Keto-Friendly | Reduce carrots/tomatoes |
| Add more celery/peppers |
Meal Pairing Suggestions
While this soup is great on its own, sometimes you want a little something extra with it.
- A sprinkle of Parmesan cheese on top adds a nice salty kick.
- A side of whole-grain crackers or crusty bread is great for dipping.
- For a bigger meal, serve a small bowl of soup alongside a grilled chicken breast or a simple green salad.
Cooking Time Efficiency Tips
Don’t have all day to cook? Here are a couple of ways to speed things up.
- Frozen Veggies: You can use pre-chopped frozen vegetables like onions, carrots, and peppers to save on prep time.
- Food Processor: Use the chopping blade on a food processor to quickly dice your onion, carrots, and celery. Just be careful not to turn them into mush.
Frequently Asked Questions
Q1. Is this soup really “fat-burning”?
Ans: No food magically burns fat. This soup helps with weight management because it’s very low in calories and full of fiber and water, which makes you feel full. Eating it can help you reduce your overall calorie intake.
Q2. Can I add other vegetables?
Ans: Absolutely. This recipe is very flexible. Zucchini, green beans, mushrooms, or even potatoes would be great additions. Just adjust the cooking time as needed.
Q3. How can I add more protein?
Ans: You can add shredded cooked chicken, browned ground turkey, or a can of drained and rinsed beans like kidney or cannellini beans. Add them in the last 10 minutes of cooking just to heat them through.
Q4. My soup tastes bland. What did I do wrong?
Ans: It probably just needs more seasoning. Be sure to add enough salt and pepper. A squeeze of lemon juice at the end can also work wonders to brighten the flavor. Using a high-quality broth is also key.
Wrapping Up
This cabbage soup is more than just “diet food.” It’s a simple, comforting meal that’s packed with vegetables and flavor. It’s the perfect thing to make when you want something light but satisfying.
Give it a try this week. I’d love to hear how it turns out for you. Let me know in the comments if you made any fun changes or have any questions
