Introduction
Looking for a hearty, low-calorie soup to support your weight loss goals? Cabbage Fat-Burning Soup is a tried-and-true recipe packed with nutrient-dense vegetables and robust flavors. This soup is commonly part of detox diets, as it’s filling, satisfying, and helps reduce calorie intake without compromising on nutrition. Whether you’re jump-starting a new healthy eating routine or need a comforting, guilt-free dish, this soup will keep you full and energized throughout the day. Plus, it’s easy to make and can be stored for days, making meal prep a breeze.
Ingredients:
- 5 carrots, chopped
- 3 onions, chopped
- 2 (16-ounce) cans whole peeled tomatoes (with liquid)
- 1 large head cabbage, chopped
- 1 (1-ounce) envelope dry onion soup mix
- 1 (15-ounce) can cut green beans, drained
- 2 quarts tomato juice
- 2 green bell peppers, diced
- 10 stalks celery, chopped
- 1 (14-ounce) can beef broth
- Water, as needed (to cover vegetables)
Preparation:
Step 1: Prepare the Vegetables
Chop all the vegetables: carrots, onions, cabbage, bell peppers, and celery. Make sure the pieces are similar in size to ensure even cooking.
Step 2: Combine Ingredients in a Large Pot
In a large stockpot, add the chopped carrots, onions, tomatoes (with their liquid), cabbage, green beans, bell peppers, and celery.
Step 3: Add Liquids and Seasoning
Sprinkle the dry onion soup mix over the vegetables. Pour in the tomato juice and beef broth. Add just enough water to cover the vegetables fully. Stir gently to combine all the ingredients.
Step 4: Simmer the Soup
Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer gently. Simmer for 45 minutes to 1 hour, or until the vegetables are tender and flavors have melded together.
Step 5: Adjust Seasoning (Optional)
Taste the soup and adjust seasoning as needed. You can add a bit of salt, black pepper, or even some red pepper flakes if you prefer a little heat.
Step 6: Serve or Store
Once the soup is ready, serve it hot. Any leftovers can be stored in the refrigerator for up to 5 days. It tastes even better the next day as the flavors develop further.
Cooking Notes:
- This soup can be easily customized. Add extra veggies like zucchini, mushrooms, or spinach if desired.
- If you prefer a vegetarian version, substitute the beef broth with vegetable broth.
- This soup freezes well—portion it into containers and freeze for up to 3 months for quick meals later.
Serving Suggestions:
- Enjoy this soup as a light lunch or dinner.
- Pair it with a side of whole-grain bread for a more filling meal.
- Add a sprinkle of Parmesan cheese on top for extra flavor (optional).
Tips:
- For more variety, add herbs like parsley, thyme, or bay leaves for an aromatic touch.
- If you want a heartier soup, try adding cooked chicken or lean ground turkey.
- This soup is designed to be light—perfect for detoxing or as part of a fat-burning plan. Be mindful to balance it with other nutritious meals throughout the day.
Prep Time:
20 minutes
Cooking Time:
45 minutes to 1 hour
Total Time:
1 hour 20 minutes
Nutritional Information (Per Serving):
- Calories: 90
- Protein: 3g
- Sodium: 480mg
Conclusion
The Cabbage Fat-Burning Soup is not only delicious but also easy to prepare and loaded with nutritious vegetables. Whether you’re looking to shed a few pounds or simply enjoy a satisfying, low-calorie dish, this soup fits the bill. With a blend of tender carrots, tomatoes, celery, and cabbage simmered in flavorful broth, it’s both comforting and healthy. Enjoy it as a light meal or snack, and feel good knowing that every bite supports your wellness goals!
Print
Cabbage Fat-Burning Soup
- Total Time: 1 hour 20 minutes
Ingredients
- 5 carrots, chopped
- 3 onions, chopped
- 2 (16-ounce) cans whole peeled tomatoes (with liquid)
- 1 large head cabbage, chopped
- 1 (1-ounce) envelope dry onion soup mix
- 1 (15-ounce) can cut green beans, drained
- 2 quarts tomato juice
- 2 green bell peppers, diced
- 10 stalks celery, chopped
- 1 (14-ounce) can beef broth
- Water, as needed (to cover vegetables)
Instructions
Step 1: Prepare the Vegetables
Chop all the vegetables: carrots, onions, cabbage, bell peppers, and celery. Make sure the pieces are similar in size to ensure even cooking.
Step 2: Combine Ingredients in a Large Pot
In a large stockpot, add the chopped carrots, onions, tomatoes (with their liquid), cabbage, green beans, bell peppers, and celery.
Step 3: Add Liquids and Seasoning
Sprinkle the dry onion soup mix over the vegetables. Pour in the tomato juice and beef broth. Add just enough water to cover the vegetables fully. Stir gently to combine all the ingredients.
Step 4: Simmer the Soup
Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer gently. Simmer for 45 minutes to 1 hour, or until the vegetables are tender and flavors have melded together.
Step 5: Adjust Seasoning (Optional)
Taste the soup and adjust seasoning as needed. You can add a bit of salt, black pepper, or even some red pepper flakes if you prefer a little heat.
Step 6: Serve or Store
Once the soup is ready, serve it hot. Any leftovers can be stored in the refrigerator for up to 5 days. It tastes even better the next day as the flavors develop further.
- Prep Time: 20 minutes
- Cook Time: 45 minutes to 1 hour
Nutrition
- Calories: 90
- Sodium: 480mg
- Protein: 3g