You know those days when you want something warm, comforting, and good for you—without spending hours in the kitchen? This cabbage fat-burning soup has been my go-to for years, especially when I’m craving a light but satisfying meal. It’s packed with simple, wholesome veggies that simmer together into something magical. And yes, it really does help with weight loss—low-calorie, loaded with fiber, and so filling! I love how effortless it is to throw together, and my kids (who usually side-eye anything green) actually ask for seconds. Trust me, this soup is a game-changer for busy weeknights or when you need a reset after a little too much indulgence.
Table of Contents
Table of Contents
Why You’ll Love This Cabbage Fat Burning Soup
This isn’t just another vegetable soup—it’s my secret weapon for feeling light, energized, and satisfied without the guilt. Here’s why I’m obsessed:
- Crazy easy: Chop, dump, simmer—done in under an hour (and most of that’s hands-off time!)
- Packed with goodness: Every spoonful gives you a rainbow of veggies that actually taste amazing together
- Freezer magic: I always double the batch because it thaws perfectly for lazy lunches
- Hunger tamer: The fiber keeps you full for hours, unlike those sad diet meals that leave you starving
- Adaptable—toss in whatever veggies are wilting in your fridge (trust me, even my picky nephew eats it when I add extra carrots)
Honestly? This soup tastes like you fussed over it all day, but we’ll keep our little 30-minute secret between us.
Ingredients for Cabbage Fat Burning Soup
What I love most about this soup? You probably have half these ingredients in your kitchen right now! Here’s everything you’ll need:
- 4 cups chopped cabbage – I like to slice it into bite-sized ribbons (the thinner, the quicker it cooks)
- 2 celery stalks, chopped – Those little crescent moons add such a nice crunch
- 2 carrots, chopped – I never peel mine—extra nutrients and color!
- 1 onion, chopped – Yellow or white, whatever’s hanging out in your pantry
- 1 bell pepper, chopped – Any color works, but red makes the soup look extra cheerful
- 1 can (14 oz) diced tomatoes – The juice adds so much depth—don’t drain it!
- 4 cups vegetable broth or tomato juice – I’ve even used water in a pinch (just add extra seasoning)
- 1 tsp dry onion soup mix – My little flavor booster (omit if you’re watching sodium)
- Salt and pepper to taste – I always add a pinch of garlic powder too—shhh, that’s my secret
- Optional: 1 cup green beans or zucchini, chopped – Toss in whatever needs using up!
See? Nothing fancy—just real food that makes you feel amazing. Now let’s make some soup magic!
How to Make Cabbage Fat Burning Soup
Okay, friend—let’s turn that pile of veggies into the coziest, most satisfying soup you’ve ever tasted. Here’s exactly how I do it (while usually multitasking with a toddler clinging to my leg):
- Chop party! Grab your biggest cutting board and dice all those beautiful veggies—no need for perfection here. I like my cabbage in thin strips, carrots in little coins, and bell pepper in cheerful squares. Toss everything into your biggest pot (no need to dirty extra bowls—we’re keeping this simple!).
- Broth bath time Pour in that can of tomatoes (juice and all—that’s liquid gold!) and your veggie broth. The dry onion soup mix goes in now too—it dissolves into the most savory background flavor. If the liquid doesn’t quite cover the veggies, add water until they’re just submerged.
- Bubble magic Crank the heat to medium-high and let it come to a happy boil. You’ll start smelling the most incredible aroma as the flavors begin mingling—this is when my kids wander in asking “What smells so good?”
- Simmer down now Once boiling, reduce the heat to low and let it gently bubble away for 20-30 minutes. You’ll know it’s ready when the cabbage turns silky and the carrots are tender but still have a tiny bite (nobody likes mushy soup!).
- Season to shine Taste and adjust! I usually add a few cracks of black pepper, maybe a pinch more salt if needed. Sometimes I’ll stir in a handful of fresh parsley if I’m feeling fancy.
That’s it! Your kitchen smells like a wellness retreat, and dinner’s ready in less time than it takes to watch an episode of your favorite show.
Pro Tips for the Best Cabbage Soup
After making this soup approximately 4,732 times (okay, maybe a few dozen), here are my hard-won secrets:
- Don’t overcook—Set a timer! Veggies should be tender-crisp, not sad and soggy. They’ll keep cooking a bit even off the heat.
- Broth too thin? Let it simmer uncovered for the last 5 minutes to concentrate flavors. Too thick? Splash in more broth or water.
- Flavor boosters—A bay leaf while simmering or a squeeze of lemon at the end brightens everything up. My neighbor swears by adding a Parmesan rind!
- Leftover magic—Day two is even better as flavors meld. Just reheat gently so the veggies don’t turn to mush.
5-Star Cabbage Fat Burning Soup That Melts Pounds Fast
A simple and healthy cabbage soup known for its fat-burning properties. Packed with nutritious vegetables, this soup is perfect for a light and wholesome meal.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 4 cups chopped cabbage
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth or tomato juice
- 1 tsp dry onion soup mix
- Salt and pepper to taste
- Optional: 1 cup green beans or zucchini, chopped
Instructions
- Combine all chopped vegetables, tomatoes, broth, and dry onion soup mix in a large pot.
- Add enough water to cover the vegetables.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat and simmer until all vegetables are tender (about 20-30 minutes).
- Season with salt, pepper, and additional herbs if desired.
- Serve hot and enjoy.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This soup is freezer-friendly and can be stored for up to 3 months.
- Adjust seasoning to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 90
- Sugar: 8g
- Sodium: 350mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Variations for Cabbage Fat Burning Soup
The beauty of this soup? It practically begs to be customized! Here are my favorite twists when I want to change things up:
- Spice it up – A teaspoon of cumin or smoked paprika transforms it into something totally different (my husband loves when I add a pinch of red pepper flakes!)
- Garlic lovers – Toss in 2-3 minced cloves with the onions—it makes the whole house smell incredible
- Protein boost – Stir in some shredded chicken or white beans at the end for extra staying power
- Garden clean-out – Swap zucchini for green beans, throw in some kale, or use leeks instead of onions—it’s all good
The secret? Taste as you go and make it your own!
If you’re looking for another light yet filling option, this Loaded Baked Potato Soup delivers big flavor without heavy ingredients.
Serving Suggestions
This soup shines all on its own, but here’s how I love to serve it for different moods:
- Light lunch: Just the soup with a squeeze of lemon and a sprinkle of fresh herbs—so refreshing!
- Cozy dinner: Pair with a slice of crusty whole grain bread (perfect for soaking up that flavorful broth)
- Hungry crowd: Add a simple green salad or some grilled chicken breast on the side
My favorite? Leftovers packed in a thermos for work—instant healthy lunch that keeps me full all afternoon!
For more protein-packed comfort, the High Protein Stuffed Pepper Soup is another healthy, hearty bowl worth trying.
Storage & Reheating Instructions
This soup is practically made for meal prep! Here’s how I keep it tasting fresh:
- Fridge life: Store in airtight containers for up to 4 days—the flavors actually get better by day two!
- Freezer magic: Portion into freezer bags (lay flat to save space) or containers for up to 3 months. Pro tip: leave about an inch of space at the top—it expands as it freezes.
- Reheating: Thaw overnight in the fridge if frozen, then warm gently on the stovetop. For microwave reheating, stir every 30 seconds to prevent hot spots.
Fun fact: I’ve frozen single servings in mason jars—just thaw and reheat for instant healthy lunches!
Nutritional Information
Let’s talk about what makes this soup such a nutritional powerhouse! Each steaming bowl is packed with vitamins from all those colorful veggies, plus plenty of fiber to keep you satisfied. The exact numbers can vary based on your specific ingredients (especially if you tweak the recipe like I often do), but here’s the beauty of it—you’re getting loads of nutrients with minimal calories. It’s naturally low in fat and sugar while being big on flavor. That’s what I call a win-win! Just remember, these values are estimates—your mileage may vary depending on how generous you are with those carrots or whether you use that extra splash of broth.
Frequently Asked Questions
Can I use chicken broth instead of vegetable broth? Absolutely! I do this all the time when it’s what I have on hand. Chicken broth adds a richer depth of flavor that’s especially nice on chilly days. Just be mindful if you’re keeping it vegetarian—otherwise, go for it!
Is this cabbage soup keto-friendly? You bet! With only about 18g net carbs per serving (and most of that coming from fiber-rich veggies), it fits perfectly into a low-carb lifestyle. I sometimes reduce the carrots and skip the tomatoes for an even lower carb count when I’m being strict.
Why is it called “fat-burning” soup? The name comes from how crazy low-calorie yet filling it is—you’re getting tons of volume and nutrients for very few calories. The high fiber content helps regulate blood sugar, which can support weight management. But let’s be real—it’s delicious first, “fat-burning” second!
Can I add meat to this soup? Oh honey, my husband asks this every time! Lean ground turkey or shredded chicken breast work beautifully. Just brown the meat first before adding the veggies—it makes all the difference.
My soup turned out too watery—help! No worries! Either simmer it uncovered for 10 more minutes to reduce, or do what I do—mash some of the cooked veggies against the pot’s side to naturally thicken the broth. Problem solved!
Share Your Cabbage Soup Experience
Now it’s your turn! Did this soup become your new favorite like it did for me? I’d love to hear how it turned out—did you add your own twist? Leave a comment below (I read every one!) or tag me on social media with your soup masterpiece. Nothing makes me happier than seeing your kitchen adventures! And if you loved it, share the recipe with a friend who needs a little healthy comfort—good soup is meant to be shared. Share the recipe with a friend who needs a little healthy comfort—good soup is meant to be shared.
