Easy Fat Burning Cabbage Soup Recipe | Low-Calorie & Filling

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I made this soup during a particularly rough January. You know the one. Holiday cookies had become a food group, my jeans were staging a protest, and I needed something that felt like a reset without feeling like punishment.

Fat burning cabbage soup has been around forever. My mom made a version of it in the 90s when everyone was doing that 7-day cabbage soup diet. I’m not here to tell you this soup will magically melt pounds off your body. It won’t. But it’s incredibly low in calories, surprisingly filling, and actually tastes good if you make it right.

The “fat burning” name is a bit dramatic, honestly. What this soup really does is give you a massive bowl of food for around 85 calories. That’s it. That’s the magic. When you’re trying to lose weight, having something warm and satisfying that doesn’t wreck your calorie budget is genuinely helpful.

Fat Burning Cabbage Soup Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories per Serving: 85 calories
Protein: 3g per serving

Ingredients

• 1 medium head green cabbage, chopped (about 8 cups)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) crushed tomatoes
• 8 cups low-sodium vegetable broth
• 3 carrots, diced
• 3 celery stalks, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until they start to soften. The onion should be translucent but not brown.
2. Add the garlic and cook for another 30 seconds. You’ll smell it immediately. Don’t let it burn or it gets bitter.
3. Pour in the vegetable broth, diced tomatoes, and crushed tomatoes. Stir everything together and bring to a boil.
4. Add the chopped cabbage, bay leaves, oregano, basil, and red pepper flakes if using. I know it looks like way too much cabbage. It cooks down significantly.
5. Reduce heat to medium-low and let it simmer for 25-30 minutes. The cabbage should be tender but not mushy. Some people like it softer, so cook it longer if that’s you.
6. Remove the bay leaves. Season with salt and pepper. I usually start with 1/2 teaspoon of salt and adjust from there.
7. Serve hot. It’s even better the next day.

Quick Notes

Add protein if you want a more complete meal. Shredded chicken, white beans, or even a poached egg on top all work well. This bumps the calories up a bit but makes it more substantial for dinner.

Some people add green beans or zucchini. Both are fine additions. I’ve also tossed in spinach during the last few minutes of cooking. It wilts right in and adds extra nutrients.

If you’re looking for more low-calorie soup recipes, I have a whole collection. Soups are honestly my secret weapon for staying on track during colder months. They’re warm, comforting, and you can make them in big batches.

This soup isn’t glamorous. It won’t win any awards at a dinner party. But when you need something simple, healthy, and filling, it does exactly what it’s supposed to do. And sometimes that’s enough.

Why This Soup Works for Weight Loss

Here’s the thing about cabbage soup. It’s mostly water and vegetables, which means you can eat a huge portion without overdoing it. I’ve tracked my meals in MyFitnessPal for years, and this soup is one of those rare foods where I don’t have to measure carefully or stress about seconds.

The high fiber content keeps you full longer than you’d expect. I usually have a bowl for lunch and I’m good until dinner. No 3pm snack attack. No standing in front of the fridge wondering what I can grab.

It’s also dirt cheap to make. We’re talking maybe $8 for a pot that feeds you for days. If you’re trying to eat healthy on a budget, this soup and our other budget-friendly low-calorie recipes can seriously stretch your grocery dollars.

A Few Things I’ve Learned

Don’t skip the tomatoes. I tried making this with just broth once and it tasted like sad water. The tomatoes add acidity and depth that the soup desperately needs.

Season it well. Cabbage is bland. There’s no getting around that. You need good vegetable broth, plenty of garlic, and herbs that actually taste like something. Bay leaves aren’t just decoration here.

And please, cut your vegetables roughly the same size. I know it sounds fussy but they’ll cook evenly and you won’t have mushy carrots next to crunchy celery.

How to Store It

This soup keeps beautifully in the fridge for 5-6 days. The flavors actually improve after a day or two. I make a big batch on Sunday and portion it into containers for the week. If you’re into meal prep for weight loss, this is one of the easiest recipes to start with.

You can freeze it too. I use freezer-safe containers and it lasts about 3 months. Just know the vegetables will be softer after thawing. Still tastes fine, just less texture