Low-Calorie Cabbage Soup Recipe

This low-calorie cabbage soup is a simple vegetable-forward recipe made with cabbage, tomatoes, and aromatic vegetables. It’s hearty, flavorful, and easy to make with everyday ingredients — no special cooking skills required.

This soup is often shared online in the context of short-term eating plans, but at its core, it’s just a light, satisfying vegetable soup that works well for meal prep or simple weeknight cooking.

Below, you’ll find how to make it step by step, along with easy variations to adjust the flavor to your taste.

Why You’ll Love This Cabbage Soup Recipe

This cabbage soup is all about simple ingredients, bold flavor, and easy cooking — no complicated steps or specialty items required.

• Quick & easy: Comes together in about 35 minutes using everyday vegetables
• Light and vegetable-forward: Made mostly with cabbage, tomatoes, and broth
• Full of flavor: Lemon juice and apple cider vinegar add brightness without overpowering the soup
• Great for meal prep: Makes a large batch that reheats well throughout the week
• Versatile: Easy to customize with herbs, spices, or extra vegetables
• Comforting without being heavy: Warm, savory, and satisfying in a simple, no-fuss way

Ingredients You’ll Need to Make Cabbage Soup

Here’s everything you need to make this weight loss cabbage soup that’s both satisfying and effective:

• 1 medium head green cabbage, chopped (about 8-10 cups)
• 3 large carrots, sliced into rounds
• 2 bell peppers (any color), diced
• 2 celery stalks, thinly sliced
• 1 large yellow onion, diced
• 4 garlic cloves, minced (or 1 tbsp garlic powder)
• 2 (14.5 oz) cans diced tomatoes with juice
• 8 cups low-sodium vegetable broth (or chicken broth if not vegetarian)
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

How to Make Cabbage Soup

Step 1: Prepare the vegetables

Wash and prep all the vegetables before you start cooking. Chop the cabbage into bite-sized pieces (it will soften and shrink as it cooks), dice the onion and bell peppers, slice the carrots and celery, and mince the garlic.

Step 2: Sauté the aromatics

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook for 5–7 minutes until the onion becomes soft and translucent. Add the garlic and cook for about 30 seconds, just until fragrant.

Step 3: Add the remaining vegetables

Stir in the bell peppers and cabbage. Cook for 4–5 minutes, stirring occasionally, until the cabbage begins to soften slightly.

Step 4: Add liquids and seasonings

Pour in the vegetable broth, diced tomatoes with their juice, and tomato paste. Add the oregano, basil, and red pepper flakes if using. Stir well and bring the soup to a gentle boil.

Step 5: Simmer

Reduce the heat to low, cover, and simmer for 20–25 minutes, or until all the vegetables are tender and the flavors have come together.

Step 6: Finish and serve

Stir in the lemon juice and apple cider vinegar during the last few minutes of cooking. Taste and adjust seasoning with salt and pepper as needed. Serve warm, topped with fresh parsley if you like.

Pro Tips & Easy Variations

• Spice it up: Add a tablespoon of curry powder or Italian seasoning to change the flavor profile without adding extra steps.
• Add protein: Stir in shredded cooked chicken or a can of rinsed white beans if you want a heartier bowl.
• Extra vegetables: Add zucchini, green beans, or spinach during the last 5 minutes of cooking for more texture and color.
• Make it creamy: Blend 1–2 cups of the finished soup and stir it back into the pot for a thicker, richer consistency.
• Save time: Use pre-chopped vegetables from the grocery store to speed up prep on busy days.

How to Serve This Soup

This soup is easy to work into everyday meals and can be enjoyed in a few different ways, depending on what you’re craving.

• Simple lunch: Enjoy a bowl with a small side salad dressed lightly with lemon and olive oil.
• Heartier option: Stir in cooked brown rice, quinoa, or another grain for extra texture.
• With protein: Serve alongside grilled chicken, fish, or beans if you want a more filling plate.
• On its own: It also works well as a warm, comforting meal by itself.
• Flexible timing: There’s no specific time of day — enjoy it whenever it fits your routine.

Common Mistakes to Avoid

• Overcooking the cabbage: Cooking too long can make the soup mushy and bring out a strong sulfur smell. Simmer just until the vegetables are tender, about 20–25 minutes.
• Skipping the acid: Lemon juice and vinegar help balance the flavor. Without them, the soup can taste flat or overly mild.
• Using overly salty broth: High-sodium broth can overpower the vegetables. Choose low-sodium broth so you can control the seasoning yourself.
• Limiting variety: Enjoying this soup alongside other foods keeps meals more enjoyable and balanced over time.

Storing for Later & Meal Prep

This soup stores well and is easy to prepare ahead of time.

• Refrigerator: Let the soup cool completely, then store it in airtight containers in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stovetop or in the microwave until heated through. Stir before serving.

The flavor often improves after a day or two as the ingredients have time to meld.

Let’s Make This Recipe!

This soup is a great option when you want something warm, simple, and easy to make ahead. It’s flexible, budget-friendly, and works well for busy weeks when you want a pot of something comforting waiting in the fridge.

Feel free to adjust the vegetables, seasoning, or texture to suit your taste. Cooking should feel relaxed and enjoyable, and this recipe leaves plenty of room to make it your own.

If you try it, I’d love to hear how you served it or what variations you enjoyed most

More Such Recipes

• Vegetable Barley Soup
• Vegan Mushroom Gravy
• Vegan Tomato Soup Recipe
• Vegan mushroom soup
• Vegan chicken noodle soup
• Vegan pea soup recipe

Frequently Asked Questions

Cabbage Soup Recipe

This hearty cabbage soup is full of vegetables, simple ingredients, and comforting flavor. Easy to make, great for meal prep, and ready in about 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 8 bowls

Calories 85 kcal

Equipment

• Large soup pot or Dutch oven
• chef’s knife
• Cutting board
• wooden spoon
• Measuring cups and spoons

Ingredients

  

1x2x3x

• 1 medium head green cabbage, chopped
• 3 large carrots, sliced
• 2 bell peppers, diced
• 2 celery stalks, thinly sliced
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cans (14.5 oz) diced tomatoes with juice
• 8 cups low-sodium vegetable broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

 

• Wash and prep all vegetables: chop cabbage, dice onions and peppers, slice carrots and celery, and mince garlic.
• Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for 5–7 minutes until onions are translucent. Add garlic and cook for 30 seconds.
• Add bell peppers and cabbage. Stir and cook for 4–5 minutes until cabbage begins to wilt.
• Pour in broth, diced tomatoes, and tomato paste. Add oregano, basil, and red pepper flakes if using. Bring to a boil.
• Reduce heat, cover, and simmer for 20–25 minutes. In final 5 minutes, stir in lemon juice and apple cider vinegar.
• Season with salt and pepper to taste. Serve hot and garnish with fresh parsley if desired.

Notes

For extra flavor, consider adding herbs like thyme or bay leaf during simmering. If you’re not following a vegetarian diet, chicken broth can be used instead of vegetable broth. Garnish with parsley or a dash of lemon juice for brightness. Stores well in the fridge for up to 5 days.

Nutrition

Calories: 85kcalCarbohydrates: 15gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.1gSodium: 330mgPotassium: 470mgFiber: 4gSugar: 7gVitamin A: 6750IUVitamin C: 36mgCalcium: 80mgIron: 1.2mg

Keyword cabbage soup, low calorie soup

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