Cabbage Fat-Burning Soup

Cabbage Fat-Burning Soup is a light, healthy, and nutrient-packed dish that’s perfect for anyone looking to boost their metabolism and feel full without overindulging. Made with a medley of fresh vegetables like carrots, cabbage, and green beans, this hearty soup is naturally low in calories but full of flavor.

It’s easy to make, incredibly filling, and perfect for meal prep—whether you’re looking for a detox option or a comforting, nutritious soup to enjoy anytime. Plus, it stores well in the fridge, making it an ideal choice for busy days!

Cabbage Fat-Burning Soup

Ingredients:

5 carrots, chopped

3 onions, chopped

2 (16 oz) cans whole peeled tomatoes, with liquid

1 large head cabbage, chopped

1 (1 oz) envelope dry onion soup mix

1 (15 oz) can cut green beans, drained

2 quarts tomato juice

2 green bell peppers, diced

10 stalks celery, chopped

1 (14 oz) can beef broth

Instructions:

Step 1: Prepare the Vegetables

In a large pot, add the carrots, onions, tomatoes (with their juice), chopped cabbage, green beans, bell peppers, and celery.

Stir the vegetables to combine.

Step 2: Add the Broth and Seasonings

Sprinkle in the onion soup mix and pour in the tomato juice and beef broth.

Add enough water to fully cover the vegetables.

Step 3: Cook the Soup

Bring the mixture to a boil, then reduce the heat to low.

Let it simmer for 45 minutes to 1 hour, or until the vegetables are tender and the flavors have blended.

Step 4: Cool and Store

After cooking, allow the soup to cool before storing.

It can be refrigerated for several days and actually tastes even better after a day or two, as the flavors deepen.

Notes:

Adjusting the Flavor:

While this soup is naturally mild and veggie-forward, you can spice it up to your taste.

Add a pinch of cayenne pepper, red pepper flakes, or even a dash of hot sauce to give it some heat.

Fresh herbs like parsley or basil can also be stirred in at the end for a burst of freshness.

Vegetable Variations:

Feel free to customize the veggies based on what you have on hand.

Zucchini, kale, or spinach would be great additions or substitutes for some of the cabbage or celery.

Just make sure the soup still has a good balance of texture and flavors.

Making It Vegan:

To make this soup entirely plant-based, simply swap the beef broth for vegetable broth or miso broth.

You can also opt for low-sodium vegetable broth to keep the sodium content in check.

Storage & Leftovers:

This soup stores really well in the refrigerator for 4-5 days, and the flavors continue to deepen over time.

If you want to freeze it, allow the soup to cool completely before transferring it to an airtight container.

It can be frozen for up to 3 months.

Serving Suggestions:

While this soup is filling on its own, you can pair it with a slice of whole-grain bread, a side salad, or even a protein like grilled chicken or tofu for a more substantial meal.

You can also top it with a squeeze of lemon or a sprinkle of Parmesan for added flavor.

Making It Thicker:

If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or regular blender.

This will create a creamier texture while still keeping the hearty vegetable chunks intact.

Low-Sodium Option:

To keep the soup on the lower end of sodium, use low-sodium or no-salt-added versions of the beef broth, tomato juice, and onion soup mix.

You can also reduce the amount of soup mix used to control the salt content.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this soup in a slow cooker or Instant Pot?

Yes! You can easily adapt this recipe for a slow cooker or Instant Pot.

Slow Cooker: Add all the ingredients to the slow cooker, then cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are tender.

Instant Pot: Add the ingredients to the pot, seal the lid, and cook on high pressure for 10 minutes. After cooking, let the pressure release naturally for about 5 minutes, then manually release the rest.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned whole peeled tomatoes. You’ll need about 4-5 medium-sized tomatoes, chopped, and you’ll want to include the juices (blend them if you prefer a smoother texture).

However, using canned tomatoes with liquid gives the soup a more consistent flavor and helps with the overall texture, so fresh tomatoes might slightly change the taste and consistency.

How can I make this soup spicier?

If you enjoy spicy foods, you can add heat in several ways:

Add fresh chili peppers: Jalapeño or serrano peppers work well when diced and added with the bell peppers.

Use hot sauce: A few dashes of your favorite hot sauce can increase the heat without altering the flavor too much.

Chili powder: Increase the amount of chili powder or add cayenne pepper to the soup for a spicier kick.

Can I freeze Cabbage Fat-Burning Soup?

Yes, you can freeze the soup! Let it cool completely, then transfer it to an airtight container or freezer-safe bag.

It can be stored in the freezer for up to 3 months.

When ready to eat, simply thaw it in the fridge overnight and reheat on the stove.

You may need to add a little extra water or broth when reheating to bring it back to the right consistency.

Can I make this soup without beef broth?

Absolutely! If you’re looking for a vegetarian or vegan version, you can substitute the beef broth with vegetable broth or even water for a lighter flavor.

Miso broth or a rich homemade vegetable stock would also work well to add more depth and umami to the soup.

How do I prevent the soup from becoming too watery?

To prevent the soup from becoming too watery, be sure to use the right amount of liquid.

The recipe calls for tomato juice and beef broth, but if you find it too thin, you can reduce the amount of water you add.

Alternatively, you can let the soup simmer uncovered for a longer period to allow the liquid to reduce and thicken.

You can also blend a portion of the soup to create a thicker texture without adding extra ingredients.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better after sitting for a few hours or overnight!

The flavors have time to meld together, making it a great option for meal prep.

After cooking, let it cool to room temperature and store it in an airtight container in the refrigerator for up to 4-5 days.

You can also freeze it for up to 3 months for a later date.

How do I know when the vegetables are done cooking?

The vegetables will be done when they are fork-tender and have absorbed the flavors of the broth.

Test the carrots, cabbage, and celery by piercing them with a fork. If they are soft and easily pierced, they’re ready.

The cabbage should be tender but still hold its shape. If it’s mushy, it may have been overcooked.

How can I make the soup more flavorful?

To boost the flavor of the soup, you can add seasonings like garlic, a bay leaf, or even fresh herbs (like thyme or parsley) during cooking.

A splash of vinegar (such as apple cider or white wine vinegar) at the end of cooking can also brighten the flavors.

If you prefer a richer taste, consider using a low-sodium vegetable broth instead of water and increasing the amount of onion soup mix slightly.

Adding a dash of hot sauce or ground black pepper can also enhance the depth of flavor.

Can I substitute the onion soup mix with something else?

Yes! If you want to avoid using packaged onion soup mix, you can create your own seasoning mix.

Combine about 2 tablespoons of dried onion flakes, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of salt, and a pinch of dried herbs (such as thyme or parsley).

This will give you a similar flavor profile to the onion soup mix and allow you to control the sodium and flavor more precisely.