The Original Cabbage Soup Diet
Jumpstart your healthy eating journey with the classic "Original Cabbage Soup Diet" recipe, a nutrient-packed, low-calorie soup designed to keep you satisfied while supporting your weight loss goals. This wholesome dish features an array of vibrant vegetables like green cabbage, bell peppers, carrots, and mushrooms, simmered in a flavorful broth infused with aromatic herbs like basil, oregano, and paprika. Ready in just an hour, it's a perfect prep-ahead meal for busy weeks, as it stores beautifully in the fridge or freezer. Whether you're looking for a detox-friendly dish or a comforting bowl of soup that won't derail your diet, this recipe delivers hearty flavor and guilt-free enjoyment. Keywords: cabbage soup diet, weight loss soup, low-calorie soup recipe, easy meal prep, healthy vegetable soup.
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Recipe Information
Ingredients
- 1 head green cabbage
- 6 medium onions
- 2 large green bell peppers
- 1 bunch celery stalks
- 5 medium carrots
- 1 28-ounce can diced tomatoes
- 6 cups vegetable broth
- 3 minced garlic cloves
- 2 cups mushrooms
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 2 cups water
Instructions
Prepare the vegetables by washing, peeling, and chopping the cabbage, onions, bell peppers, celery, carrots, and mushrooms into bite-sized pieces.
Heat a large stockpot over medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant.
Add the onions, bell peppers, celery, and carrots to the pot and sauté for 5-6 minutes, stirring occasionally, until slightly softened.
Stir in the chopped cabbage and mushrooms, allowing them to cook down slightly for about 3 minutes.
Add the diced tomatoes (including their juice), vegetable broth, and water to the pot. Stir to combine.
Season the soup with salt, black pepper, basil, oregano, and paprika. Adjust the seasonings to taste, if desired.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 30 minutes, or until the vegetables are tender.
Taste the soup and adjust the seasoning as needed before serving.
Ladle the soup into bowls and enjoy. This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6108 mg | 266% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 88.1 g | 315% | |
| Total Sugars | 158.3 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1246 mg | 96% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 11123 mg | 237% | |
*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.
