Magical 80-Calorie Cabbage Soup for Weight Loss Recipe

Let me tell you about my secret weapon for those weeks when my jeans feel a bit too snug – this magical cabbage soup! I stumbled upon this recipe years ago when I needed something simple, filling, and actually good for me. The best part? It’s basically foolproof. One pot, a few humble veggies, and you’ve got a steaming bowl of goodness that keeps you full for hours without the calorie guilt. I’ve made this soup every January for the past five years – it’s become my reset button after holiday indulgences. Trust me, your body will thank you after just one bowl of this nourishing, veggie-packed wonder.

Why You’ll Love This Cabbage Soup for Weight Loss

This isn’t just another bland diet soup – it’s my go-to when I need something satisfying that won’t wreck my calorie budget. Here’s why I’m obsessed:

• Super low calorie (we’re talking 80 per bowl!) but surprisingly filling thanks to all that fiber-rich cabbage
• Packed with nutrients from colorful veggies – your body will feel nourished, not deprived
• So easy to make – just chop, dump, and simmer (perfect for lazy cooks like me!)
• Budget-friendly ingredients that won’t break the bank
• Tastes even better the next day – the flavors really develop as it sits

Honestly, it’s become my kitchen safety net when I need a healthy reset. The soup practically makes itself while I’m prepping other meals!

Ingredients for Cabbage Soup for Weight Loss

Here’s everything you’ll need to make my favorite filling-yet-light cabbage soup. I’m super particular about prep – trust me, taking the extra minute to chop things right makes all the difference in texture!

• 1 medium cabbage, chopped into bite-sized pieces (about 6 cups)
• 2 carrots, sliced into thin coins (no need to peel if they’re organic!)
• 1 onion, diced small (I like yellow for sweetness)
• 2 celery stalks, chopped (leaves and all for extra flavor)
• 3 garlic cloves, minced (more if you’re a garlic lover like me)
• 4 cups vegetable broth (low-sodium if you’re watching salt)
• 2 cups water
• 1 can (14 oz) diced tomatoes with their juices
• 1 tsp olive oil (just enough to sauté)
• 1 tsp salt (plus more to taste)
• ½ tsp black pepper
• 1 tsp dried thyme (or fresh if you have it)

That’s it! Simple, whole ingredients that work magic together in the pot. Now let’s get cooking!

How to Make Cabbage Soup for Weight Loss

Alright, let’s get that pot bubbling! This soup comes together so easily, but I’ve learned a few tricks over the years to make it just right. Follow these simple steps and you’ll have a pot of deliciousness in no time.

Step 1: Sauté the Vegetables

First, grab your largest pot – I use my trusty Dutch oven. Heat that teaspoon of olive oil over medium heat (don’t skip this – it helps bring out all the flavors!). Toss in your diced onions first – you want them to get just slightly translucent, about 3 minutes. Then add the garlic (careful not to burn it!), carrots, and celery. I stir everything around until I can smell that amazing aroma – usually about 5 minutes total. This step builds the flavor foundation, so don’t rush it!

Step 2: Add Cabbage and Liquids

Now for the star of the show – the cabbage! Pile it all in (yes, it’ll seem like a mountain at first) and stir it around with the other veggies for about 3 minutes. You’ll see it start to wilt down. Then pour in your vegetable broth, water, and the entire can of diced tomatoes with their juices. The liquid should just cover all the veggies – if it doesn’t, add a splash more water. Sprinkle in your salt, pepper, and thyme. Give everything a good stir – I use a wooden spoon to scrape up any tasty bits from the bottom of the pot.

Step 3: Simmer and Serve

Bring the soup to a lively boil (you’ll hear it bubbling away), then immediately reduce the heat to low. This is when the magic happens! Let it simmer uncovered for about 20 minutes – the cabbage should be tender but still have a bit of bite. Taste and adjust the seasoning if needed (I often add an extra pinch of salt). Serve it piping hot! I like to let mine cool for 5 minutes first – it tastes even better when it’s not scalding hot.

Tips for the Best Cabbage Soup for Weight Loss

Here are my tried-and-true tricks for making this soup absolutely perfect every time:

• Taste as you go! The salt level can vary depending on your broth – I always adjust at the end.
• Squeeze of lemon right before serving brightens all the flavors – don’t skip this!
• Want more veggies? Toss in some zucchini or bell peppers during the last 10 minutes of cooking.
• Too thick? Just add a splash more water or broth until it’s your perfect consistency.
• Fresh herbs like parsley or dill make a gorgeous finishing touch.

Trust me, these little touches take this simple soup from good to “wow, I need seconds!”

Variations for Cabbage Soup for Weight Loss

One of my favorite things about this soup is how easily you can change it up! Here are my go-to twists when I want something different:

• Add bell peppers – I love throwing in a diced red pepper with the onions for extra color and sweetness
• Toss in zucchini – slice it into half-moons and add during the last 10 minutes of cooking
• Spice it up with a pinch of red pepper flakes or a dash of hot sauce
• Make it heartier with a can of white beans (drained and rinsed) for extra protein

The possibilities are endless – this soup is like a blank canvas for your favorite veggies!

Serving Suggestions

This soup shines all on its own, but I love pairing it with a slice of crusty whole-grain bread for dipping. When I’m feeling fancy, a simple green salad with lemon vinaigrette makes the perfect fresh side. Honestly though? Sometimes I just grab a spoon and dig right in!

Storage and Reheating

This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days – the flavors actually get better. When reheating, I just pop a portion in a saucepan over medium heat until steaming (about 5 minutes). If it seems too thick, add a splash of water or broth to loosen it up. Pro tip: Never let it boil when reheating – that makes the cabbage mushy!

Nutritional Information

Here’s the scoop on what makes this soup such a weight loss superstar! Each hearty bowl (about 1.5 cups) packs in just 80 calories, with only 1g of fat. You’re getting 15g carbs (5g fiber!) and 3g protein to keep you satisfied. Keep in mind – these numbers can vary slightly based on your exact veggie sizes and broth brand. But honestly? Even if the numbers fluctuate a bit, you’re still enjoying a nutrient-dense bowl that won’t wreck your healthy eating goals. That’s what I call a win!

Frequently Asked Questions

I get asked about this soup all the time! Here are the questions that pop up most often – and my honest answers after making this recipe dozens of times:

Can you freeze cabbage soup?
Absolutely! This soup freezes beautifully for up to 3 months. I portion it into freezer-safe containers (leave some room for expansion!) and thaw overnight in the fridge. The texture stays perfect – just give it a good stir when reheating.

Can I add protein to this soup?
Of course! While the soup is delicious as-is, I sometimes stir in cooked chicken breast, turkey meatballs, or even tofu cubes for extra staying power. Just add your protein during the last few minutes of cooking to warm through.

Why does my soup taste bland?
Oh honey, you probably just need more salt! Start with another pinch and taste as you go. A splash of lemon juice or vinegar also works wonders to brighten flavors. And don’t be shy with herbs – fresh parsley or extra thyme makes all the difference.

Can I use red cabbage instead?
You can, but heads up – red cabbage will turn your broth purple! It tastes just as good, but the color might surprise you. I personally prefer green cabbage’s milder flavor for this recipe.

Now that you’ve got all my secrets, what are you waiting for? Grab that cabbage and get cooking – your future skinny jeans will thank you!

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