Weight Loss Cabbage Soup is a hearty, low-calorie vegetable soup built on beef broth with shredded cabbage, carrots, celery, and tomatoes. Also known as Peel-a-Pound Soup, it delivers maximum flavor and nutrition with minimal calories—a classic diet-friendly recipe from the 1970s-80s.
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In a large pot or Dutch oven, heat olive oil over medium heat.
Add the chopped onion, bell pepper, and celery. Sauté until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the shredded carrots and optional baby carrots. Stir to combine.
Season the vegetables with salt and pepper.
Add the chopped cabbage to the pot. It will seem like a lot, but it will cook down.
Cover the pot and allow the cabbage to steam and wilt for a few minutes.
Add the crushed tomatoes and diced tomatoes, and stir everything together.
Pour in the beef broth and water.
Add the Italian seasoning, celery flakes, salt-free lemon seasoning, and bay leaves. Stir to incorporate all the seasonings.
Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20-30 minutes, or until all the vegetables are tender.
Remove the bay leaves before serving.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months; reheat on the stovetop over medium heat, adding water if needed to restore consistency.
Each serving contains approximately 80–100 calories, making it ideal for low-calorie meal plans and weight loss diets.
Yes. Vegetable broth will produce a lighter flavor; beef broth delivers a richer, more savory base. Either works.
Store in an airtight container for up to 5 days in the fridge. It also freezes well for up to 3 months.
Yes. This soup is ideal for meal prep—make a large batch on Sunday and portion into containers for the week.
No, it uses beef broth. For a vegetarian version, substitute vegetable broth and omit any meat-based stock.
