Cabbage Fat-Burning Soup – A Nutritious, Flavorful Meal

This Cabbage Fat-Burning Soup is a low-calorie, nutrient-packed dish that’s perfect for a healthy lifestyle.

Loaded with fresh vegetables and a savory broth, this soup is hearty, satisfying, and easy to make. It’s an excellent choice for meal prep or as part of a balanced diet.

Kitchen Equipment Needed

• Large stockpot or Dutch oven
• Cutting board
• Knife
• Wooden spoon or spatula

Ingredients

1 small head of green cabbage, chopped
2 medium carrots, sliced
2 celery stalks, sliced
1 medium onion, chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 can (14.5 oz) diced tomatoes
4 cups vegetable or chicken broth
2 cups water
1 tsp dried basil
1 tsp dried oregano
1/2 tsp paprika
Salt and black pepper to taste
1 tbsp olive oil

Directions

1. Prepare the Vegetables:
   Heat olive oil in a large stockpot over medium heat. Add the onion, garlic, celery, and bell pepper. Sauté for 5 minutes, or until the vegetables are softened.
2. Add Remaining Vegetables:
   Stir in the chopped cabbage and sliced carrots. Cook for another 5 minutes, stirring occasionally.
3. Add Liquids and Seasoning:
   Pour in the vegetable or chicken broth, water, and diced tomatoes (with their juices). Add basil, oregano, paprika, salt, and black pepper. Stir to combine.
4. Simmer the Soup:
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the vegetables are tender.
5. Serve:
   Taste and adjust the seasoning as needed. Ladle the soup into bowls and serve hot.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (Per Serving, based on 6 servings)

Calories: 70
Protein: 2g
Carbohydrates: 10g
Fat: 2g
Fiber: 3g
Sugar: 5g

Expert Tips

Use Fresh Herbs: Add fresh basil or parsley as a garnish for a pop of flavor and color.

Boost Protein: Add shredded chicken, tofu, or beans for extra protein while keeping the soup healthy.

Don’t Overcook: Keep an eye on the vegetables to ensure they remain tender but not mushy.

FAQs

Can I freeze this soup?
Yes, this soup freezes beautifully. Allow it to cool completely, then store in airtight containers or freezer bags for up to 3 months.

Can I add other vegetables?
Absolutely! Zucchini, spinach, or green beans are great additions to this soup.

Can I make it spicy?
For a kick of heat, add red pepper flakes or a splash of hot sauce.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 5 days.

Reheating: Warm the soup on the stove over medium heat or in the microwave until heated through.

Substitutions & Variations

Low-Sodium Option: Use low-sodium broth and canned tomatoes to reduce the salt content.

Tomato-Free Version: Omit the diced tomatoes and add more broth or water.

Herb Variations: Experiment with thyme, rosemary, or cumin for a different flavor profile.

Cabbage Fat-Burning Soup

This Cabbage Fat-Burning Soup is a low-calorie, nutrient-packed dish that’s perfect for a healthy lifestyle. Loaded with fresh vegetables and a savory broth, this soup is hearty, satisfying, and easy to make.

Print Recipe Pin Recipe

Equipment

• - Large stockpot or Dutch oven
• - Cutting board
• - Knife
• - Wooden spoon or spatula

Ingredients

  

• 1 small head of green cabbage chopped
• 2 medium carrots sliced
• 2 celery stalks sliced
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 green bell pepper diced
• 1 can 14.5 oz diced tomatoes
• 4 cups vegetable or chicken broth
• 2 cups water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions

 

• **Prepare the Vegetables:**
• Heat olive oil in a large stockpot over medium heat. Add the onion, garlic, celery, and bell pepper. Sauté for 5 minutes, or until the vegetables are softened.
• **Add Remaining Vegetables:**
• Stir in the chopped cabbage and sliced carrots. Cook for another 5 minutes, stirring occasionally.
• **Add Liquids and Seasoning:**
• Pour in the vegetable or chicken broth, water, and diced tomatoes (with their juices). Add basil, oregano, paprika, salt, and black pepper. Stir to combine.
• **Simmer the Soup:**
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the vegetables are tender.
• **Serve:**
• Taste and adjust the seasoning as needed. Ladle the soup into bowls and serve hot.