Cabbage Soup

08.08.2018

This Cabbage Soup recipe is one of the few recipes that you can sit down and eat as much as you want as often as you want and you can feel great about it! It’s low in calories, it’s packed with veggies and it makes the perfect lunch any day of the year.

Cabbage Soup

Easy Cabbage Soup Recipe

I love this recipe for a few reasons. It’s flavorful, it has minimal calories, it’s so easy to make, it’s packed with nutritious ingredients and it makes great leftovers that reheat well. It’s also a great recipe for sicks days, or recovering from being sick days.

It only requires just a bit of chopping and sautéing then you just let everything simmer together until it’s tender. Really, it’s as easy as that!

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Cabbage Soup

Cabbage Soup Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 small cabbage
  • 3 carrots
  • 3 celery
  • 1 yellow onion
  • 3 garlic cloves
  • 1 1/2 cups green beans (fresh or frozen)
  • 1 (14.5 oz) can petite diced tomatoes
  • 6 cups low-sodium chicken broth (I use 1 carton, 1 can and 1/4 cup water)
  • 2 tsp Italian seasoning
  • Salt and pepper
  • 3 Tbsp minced fresh parsley

(Scroll below for full recipe.)

Cabbage Soup Ingredients

How to Make Cabbage Soup

First you’ll start out by heating the olive oil in a large pot over medium-high heat.

Cabbage Soup

Add the onions, carrots and celery then saute 6 minutes. Add in the garlic and saute 1 minute longer.

Cabbage Soup

Stir in cabbage, bell pepper, tomatoes, green beans, broth, Italian seasoning and season with salt and pepper to taste.

Cabbage Soup

Bring the mixture to a boil then reduce heat to medium-low, cover and simmer until veggies are tender, about 15 minutes.

Stir in parsley and serve warm.

You can also add a tablespoon or two of lemon juice for added flavor if desired.

Cabbage Soup

Will this Recipe Work for the Cabbage Soup Diet?

I’m no doctor or dietician so I’m not one to promote a diet or diet recipe. But if you are looking for “the cabbage soup diet recipe” then this one will fit the bill.

I just made this soup because I’ve been on antibiotics for 1 month and it made me really sick so now I’m trying to pack in some nutritious recipes – and lots of veggies!

Cabbage Soup

What to Serve with this Soup

I like to serve this with fresh whole wheat bread, covered with a layer of creamy butter of course. Garlic bread or cheese toast is another good option. Or just go with crackers, can’t go wrong with those.

For an added protein and to make this soup more filling you can add in cannellini beans or kidney beans.

Cabbage Soup

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Cabbage Soup

5 from 4 votes

This Cabbage Soup is easy to make and so delicious! It's also low in calories, packed with veggies and it makes great leftovers.

Course: Soup
Cuisine: American
Keyword: Cabbage Soup
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 145 kcal
Author: Jaclyn

Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/2 cups diced carrots (about 3)
  • 1 cups diced celery (about 3)
  • 1 Tbsp minced garlic
  • 6 oz. fresh green beans (or frozen), end trimmed, chopped (1 1/2 cups)
  • 1 medium red bell pepper, chopped
  • 1 small (20oz) cabbage, chopped (4 packed cups)
  • 1 (14.5 oz) can petite diced tomatoes
  • 6 cups low-sodium chicken broth
  • 2 tsp Italian seasoning
  • Salt and freshly ground black pepper
  • 3 Tbsp chopped fresh parsley

Instructions

  1. Heat olive oil in a large pot over medium-high heat.

  2. Add onion, carrot and celery, then saute 6 minutes. Add in garlic and saute 1 minute longer.

  3. Stir in green beans, bell pepper, cabbage, tomatoes, chicken broth, Italian seasoning and season with salt and pepper to taste.

  4. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer until all of the veggies are tender, about 15 minutes.

  5. Thin soup with a little more broth or water if desired. Mix in parsley and serve warm.

  6. Recipe source: inspired by Epicurious

Nutrition Facts
Cabbage Soup
Amount Per Serving
Calories 145 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Sodium 219mg 9%
Potassium 910mg 26%
Total Carbohydrates 25g 8%
Dietary Fiber 7g 28%
Sugars 12g
Protein 8g 16%
Vitamin A 139.2%
Vitamin C 110%
Calcium 12.4%
Iron 15.6%
* Percent Daily Values are based on a 2000 calorie diet.

10 comments

  • DeAnn Gilkey: How about making this in a crockpot? August 20, 2018 at 5:23am Reply

    • Jaclyn: Yes that should work great too. I’d cook until all the veggies are tender, maybe 4 – 5 on high 8 on low. August 20, 2018 at 3:24pm Reply

  • dora wellings: Your recipes help me so much and inspire me with my diet. Helps me stay on track.
    mantaining my weight is my goal so thanks for your knowlage in nutrition. August 18, 2018 at 6:53pm Reply

  • Erica: I couldn’t believe how easy this was! So delicious, and I think we liked it even better then next day! Thanks. August 10, 2018 at 1:58pm Reply

    • Jaclyn: Glad you liked it Erica! Thanks for your review! August 10, 2018 at 4:00pm Reply

  • Doris: Excellent recipe! I added cannelini beans to this as well, for extra protein. If you are strict vegan use vegetable broth instead of chicken broth. August 9, 2018 at 6:58am Reply

    • Jaclyn: So glad you liked it Doris! And I was actually going to mention the same thing about adding the beans but then forgot – thanks for the reminder :)! August 9, 2018 at 12:11pm Reply

  • Linda: I am so ready for some good soups. Too hot just yet, but this recipe will become a staple. Thanks for sharing.

    Wishes for tasty dishes,
    Linda August 9, 2018 at 4:15am Reply

  • Kanani: This sounds delicious! Any tips on making it in an instant pot? August 8, 2018 at 11:31pm Reply

    • Jaclyn: I’d saute the garlic and onion first then add the rest (minus parsley) and then I’m guessing it would take about 10 minutes (or even less). Hope you enjoy! August 10, 2018 at 4:02pm Reply

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