There’s just something incredibly comforting about a big, warm bowl of Cabbage Fat-Burning Soup simmering on your stovetop. This nourishing classic is flavorful, light, and perfect for anyone looking for a cozy meal that also feels good to eat. Whether you’re craving a healthy option after a string of indulgent dinners, or you need a simple weeknight recipe, this soup promises to deliver on both flavor and nutrition. Did you know this recipe first gained popularity as the “cabbage soup diet” craze swept through households in the 1980s and 90s? Despite its quirky origins, it has lasting appeal for its simplicity and heartwarming taste. If you’ve enjoyed the hearty Vegetable Barley Soup featured on my blog, you’ll love trying this lighter, quicker version! Get ready to ladle up some goodness—this cabbage soup is about to be your new kitchen staple.
What is Cabbage Fat-Burning Soup?
So why exactly is it called “Cabbage Fat-Burning Soup”? No, it’s not a magical dish that melts away pounds with every spoonful (wouldn’t that be nice?). Instead, this playful nickname comes from the old wives’ tale that wholesome ingredients—especially cabbage—can kick-start your metabolism. A bowl of this soup is low in calories, packed with veggies, and oh-so-satisfying. Plus, everyone knows that the way to a man’s heart is through his stomach! Whether you’re looking for a simple lunch or a guilt-free dinner that’s actually tasty, this soup is worth a try. Trust me, one bowl and you’ll wonder why you didn’t make it sooner.
Why You’ll Love This
Cabbage Fat-Burning Soup stands out for its hearty mix of vibrant vegetables, filling broth, and just the right amount of herbs. The main highlight is the abundance of goodness from crisp cabbage, sweet carrots, and tangy tomatoes—each spoonful brims with flavor and texture. Preparing this soup at home doesn’t just benefit your health; it saves you money compared to store-bought soups or takeout. You control the ingredients and skip any unwanted preservatives. What really makes it special, though, are the subtle pops of flavor from classic Italian herbs and that generous hit of garlic, making every bite extra savory. If you’re a fan of my Lentil Vegetable Stew, you’ll appreciate how this simple cabbage soup delivers comfort without the fuss. Grab your stockpot—this soup is calling your name!
How to Make
Quick Overview
Making Cabbage Fat-Burning Soup is a breeze. With its one-pot preparation, this dish comes together in just about 40 minutes from start to finish, requiring minimal prep work. The delightful aroma of simmering veggies mixed with robust herbs fills your kitchen, and the end result is a satisfying, big-batch soup you’ll want to make again and again. It’s easy, healthy, and incredibly comforting—perfect for busy weeknights or meal prepping in advance.
Ingredients
- 8 cups vegetable broth
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups cabbage, cut into 1-inch chunks
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 28 ounces diced tomatoes (do not drain)
Step-by-Step
- In a large stockpot or Dutch oven, heat a splash of vegetable broth (or a little olive oil) over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened and fragrant.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the cabbage chunks, sliced carrots, and celery to the pot. Mix well and cook for an additional 3 minutes, allowing the vegetables to begin softening.
- Sprinkle in the kosher salt, black pepper, oregano, and basil, stirring to evenly coat the veggies with seasoning.
- Pour in the vegetable broth and add the entire can of diced tomatoes (with their juices).
- Stir everything together, increase heat to bring to a boil, then reduce heat and let simmer uncovered for 25-30 minutes, or until all vegetables are tender and the flavors have melded together.
- Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings.
What to Serve Cabbage Fat-Burning Soup With
This soup shines as a light meal on its own, but it pairs wonderfully with a few tasty companions. Serve it alongside a slice of whole-grain bread, a crispy grilled cheese sandwich, or even a handful of oyster crackers for some crunch. For a heartier spread, pair with a fresh green salad drizzled with vinaigrette, or make it part of a soup-and-salad lunch combo. A glass of iced tea or sparkling water with lemon rounds out the meal nicely. Don’t forget a sprinkle of fresh herbs or a little grated parmesan on top for extra flavor!
Top Tips for Perfecting
- Use fresh, firm cabbage for the best texture and flavor. Green cabbage is classic, but purple cabbage works too!
- Swap in chicken or beef broth for a richer tasting soup, or add a can of drained chickpeas for a protein boost.
- Don’t rush the simmering stage—the longer you cook, the deeper the flavor.
- Taste-test your seasonings before serving. Cabbage can soak up salt, so you may want to add a little more after simmering.
- Avoid overcooking the vegetables; you want them tender but still slightly crisp for a satisfying bite.
Storing and Reheating Tips
Allow leftover soup to cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. This soup also freezes beautifully—simply portion into freeze-safe bags or containers and store for up to 3 months. To reheat, simply warm in a saucepan over medium heat, stirring occasionally, until piping hot. If frozen, let the soup thaw overnight in the fridge before reheating. Add a splash of broth or water if the soup thickens after storing.
FAQs
Can I add other vegetables to this soup?
Absolutely! Feel free to toss in zucchini, green beans, bell peppers, or spinach for extra flavor and nutrition.
Is Cabbage Fat-Burning Soup really good for weight loss?
While it’s low in calories and filling, remember that weight loss depends on your overall eating pattern. This soup is a fantastic, healthy option to include in your meals.
How can I make this soup more filling?
Add cooked chicken, turkey sausage, beans, or even some brown rice for more protein and heft.
Is this soup gluten-free?
Yes! Just check your broth and canned tomato labels for hidden gluten if you’re sensitive.
Can I make this soup ahead of time?
Definitely. In fact, it tastes even better the next day as the flavors develop further in the fridge.
Conclusion
Cabbage Fat-Burning Soup is the perfect blend of healthy, hearty, and hassle-free. Its fresh ingredients and bold flavors will entice everyone at your table, making it a repeat favorite in your meal rotation. Whether you’re whipping up a quick weeknight dinner or prepping a wholesome lunch in advance, this recipe delivers both nutrition and taste with minimal effort. Try it today, pair it with your favorite sides, and see why this simple classic has earned a special spot on so many kitchen tables around the world!
Cabbage Fat-Burning Soup
Equipment
- Stockpot
- Cutting Board
- Knife
Ingredients
Ingredients
- 8 cups Vegetable Broth
- 1 medium Yellow Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Cabbage, cut into 1-inch chunks
- 3 medium Carrots, sliced
- 3 stalks Celery, sliced
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Coarse Ground Black Pepper
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Basil
- 28 ounces Diced Tomatoes (do not drain)
Instructions
- In a large stockpot or Dutch oven, heat a splash of vegetable broth (or a little olive oil) over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened and fragrant.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Add the cabbage chunks, sliced carrots, and celery to the pot. Mix well and cook for an additional 3 minutes, allowing the vegetables to begin softening.
- Sprinkle in the kosher salt, black pepper, oregano, and basil, stirring to evenly coat the veggies with seasoning.
- Pour in the vegetable broth and add the entire can of diced tomatoes (with their juices).
- Stir everything together, increase heat to bring to a boil, then reduce heat and let simmer uncovered for 25-30 minutes, or until all vegetables are tender and the flavors have melded together.
- Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings.