Original Diet Cabbage Soup
The Original Diet Cabbage Soup is a hearty, low-calorie classic that's perfect for weight management and packed with wholesome flavor. Brimming with nutrient-rich vegetables like green cabbage, zucchini, carrots, and celery, this soup is simmered to perfection in a savory blend of vegetable broth, diced tomatoes, and aromatic spices like paprika, thyme, and oregano. Its quick prep time of 15 minutes and a simmering time of just 30–35 minutes make it an ideal choice for busy weeknights or meal prepping. Finished with a sprinkle of fresh parsley, this comforting yet light soup is not only satisfying but also naturally vegan, gluten-free, and perfect for those seeking a healthy, detox-friendly recipe. Whether you're following a diet or simply craving a cozy bowl of vibrant veggie goodness, this cabbage soup is a nutritious winner.
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Recipe Information
Ingredients
- 1 head green cabbage
- 2 medium onion
- 3 medium carrots
- 3 pieces celery stalks
- 1 medium green bell pepper
- 3 pieces garlic cloves
- 1 medium zucchini
- 28 oz diced tomatoes
- 6 cups vegetable broth
- 2 cups water
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 2 tbsp fresh parsley
Instructions
Wash all the vegetables thoroughly.
Chop the green cabbage into bite-sized pieces and set aside.
Dice the onions, carrots, celery, green bell pepper, and zucchini into small pieces.
Mince the garlic cloves finely.
Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, celery, and green bell pepper. Sauté for 5-7 minutes until the vegetables are slightly softened.
Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Add the chopped cabbage, diced zucchini, and the can of diced tomatoes (including the juice) to the pot.
Pour in the vegetable broth and water, then stir to combine.
Season the soup with salt, black pepper, paprika, thyme, and oregano. Stir to evenly distribute the spices.
Bring the soup to a boil over high heat, then reduce the heat to low. Let it simmer uncovered for about 30-35 minutes, stirring occasionally, until the vegetables are tender.
Taste the soup and adjust the seasoning if necessary.
Garnish the soup with freshly chopped parsley before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8824 mg | 384% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 96.0 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 896 mg | 69% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6977 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
