Weight-Loss Cabbage Soup

This cabbage soup is one of those recipes I come back to whenever I want something light, nourishing, and easy to batch prep. It’s packed with veggies, full of flavor, and surprisingly satisfying. Whether you’re doing the 7-day cabbage soup diet or just looking to get more greens in your day, this soup’s got your back.

I love how simple it is to throw together — and you can make it on the stovetop, in the Instant Pot, or even toss everything into a slow cooker and walk away.

Why I Keep Making This

Every bowl is just 71 calories and loaded with fiber, making it perfect for lunch, dinner, or even a mid-afternoon snack. On the 7-day diet plan, it becomes the base of all your meals — and honestly, after eating this for a week with a few lean proteins and veggies, you do feel lighter and more refreshed.

You might have heard it called “wonder soup,” “fat-burning soup,” or “miracle soup.” I just call it my go-to reset soup. I make a big pot, portion it out, and it’s always ready to grab from the fridge. No stress.

What You’ll Need

Here’s what goes into the pot:

• Cabbage – The star of the show. Keeps you full, and helps with digestion.
• Onion, carrots & celery – Classic flavor base for soups.
• Bell pepper – I usually go with green, but any color works.
• Zucchini – Adds a nice texture.
• Garlic – Always.
• Canned tomatoes – Crushed or diced, either is fine.
• Bone broth or veggie broth – Go low-sodium if you’re watching salt. Chicken broth works too.
• Olive oil – For sautéing the base veggies.
• Seasonings – Bay leaf, oregano, basil, red pepper flakes, salt, and pepper.

Cooking Options

You can make this soup in whatever way works for your routine:

Stovetop Method

1. Heat olive oil in a large pot over medium.

2. Sauté onions, carrots, and celery for 5–7 minutes.

3. Add garlic and cook for another minute.

4. Toss in the rest of the veggies, tomatoes, broth, and seasonings.

5. Bring to a boil, then reduce heat and simmer for 20 minutes.

Instant Pot

1. Set to SAUTE and heat olive oil.

2. Add onions, carrots, celery — sauté 5–7 minutes.

3. Add garlic, cook another minute.

4. Stir in remaining ingredients, seal the lid.

5. Cook on HIGH pressure for 4 minutes.
   Note: It’ll take about 15 minutes to come to pressure.

Slow Cooker

1. Add everything to the crockpot.

2. Cook on LOW for 8 hours or HIGH for 5 hours.

A Few Tips

• The chopping can be a bit much if you’re short on time. Pre-cut bagged veggies or frozen blends work just fine.
• If you’re not on the diet and want to make it a bit more filling, throw in a can of kidney beans or some small pasta like ditalini. (If adding pasta, reduce simmer time slightly so it doesn’t overcook.)

Meal Prep & Storage

This soup makes about 14 cups — enough to last you the full 7 days. Store it in the fridge for up to a week, or freeze individual portions for up to 3 months.

How I Use It During the 7-Day Plan

I usually eat a bowl for lunch, one for a light dinner, and sometimes even a small portion in the afternoon if I’m feeling snacky. To make it more balanced, I pair it with lean proteins like:

• Baked or air-fried chicken breast
• Grilled shrimp
• Poached salmon
• Filet mignon (when I’m feeling fancy)

7-Day Cabbage Soup Diet Plan (Classic Version)

If you’re following the traditional plan, here’s what each day looks like:

• Day 1: All fruit except bananas
• Day 2: All veggies + a baked potato with butter at dinner
• Day 3: Fruit + veggies (no potato)
• Day 4: Up to 6 bananas + skim milk
• Day 5: 10–20 oz of beef or chicken + tomatoes
• Day 6: Beef or chicken + veggies
• Day 7: Brown rice, fruit juice (unsweetened), and veggies

And yes — drink plenty of water (at least 8–10 glasses a day). That’s a big part of the detox.

Yield: 14

Weight-Loss Cabbage Soup

Print

This hearty cabbage soup is a go-to for anyone looking for a nourishing, veggie-loaded meal that’s naturally low in calories. It’s packed with colorful vegetables, full of flavor, and perfect for light lunches or meal-prep throughout the week. Whether you’re doing a 7-day reset or just want something wholesome and comforting, this soup has you covered.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 4 medium carrots, chopped
• 4 celery stalks, chopped
• 4 garlic cloves, minced
• ½ head green cabbage (about 4 cups), chopped
• 1 bell pepper (any color), chopped
• 1 medium zucchini, chopped
• 1 (14 oz) can diced tomatoes
• 8 cups bone broth or low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional, for heat)
• Salt and pepper, to taste

Instructions

Instant Pot Method

1. Turn on the sauté setting. Add olive oil and let it heat for a minute.
   
2. Add chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until slightly softened.
   
3. Stir in the garlic and cook for 1 more minute.
   
4. Add in the cabbage, bell pepper, zucchini, diced tomatoes, broth, bay leaf, and all seasonings. Mix well.
   
5. Seal the lid and set the pressure to HIGH for 4 minutes. It may take around 15 minutes to come to pressure.
   
6. After cooking, let the pressure release naturally for 5 minutes, then quick-release the rest.
   
7. Open carefully, taste, and adjust salt and pepper as needed. Serve warm.

Stovetop Method

1. Heat the olive oil in a large soup pot over medium heat.
   
2. Sauté onion, carrots, and celery for about 5 minutes, stirring now and then.
   
3. Stir in the garlic and cook for another minute.
   
4. Add all remaining ingredients and give everything a good stir.
   
5. Bring to a boil, then reduce heat and let simmer uncovered for 20–25 minutes, until vegetables are tender.
   
6. Taste and adjust seasoning before serving.

Slow Cooker Method

1. Add all ingredients directly to your slow cooker insert.
   
2. Stir to combine everything well.
   
3. Cook on LOW for 8 hours or HIGH for 5 hours, until veggies are soft and flavors are blended.
   
4. Season to taste and serve hot.
   

Notes

• Fridge: Keeps well for up to 1 week in an airtight container.
  
• Freezer: Freeze individual portions for up to 3 months. Reheat on the stove or microwave straight from frozen or thaw overnight.
  

Optional Add-Ins

• A handful of chopped spinach or kale stirred in at the end
  
• A squeeze of lemon juice for brightness
  
• A dash of hot sauce if you like extra heat
  
• Canned white beans or chickpeas for added protein

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 61Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 347mgCarbohydrates 7gFiber 2gSugar 3gProtein 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thoughts

Even if you’re not trying to lose weight, this cabbage soup is a great way to load up on veggies and keep your meals light and nourishing. It’s warm, filling, and so easy to tweak based on what you have in your fridge.

Honestly, for something this healthy, it tastes way better than you’d expect. I never thought I’d look forward to cabbage soup… but here we are.

Try Other Soup Recipes:

• Avgolemono: Greek Lemon Chicken Soup
• White Bean Soup 
• Pumpkin Butternut Squash Soup