Weight Loss Cabbage Soup

Name: Weight Loss Cabbage Soup Recipe (Low-Calorie)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 3 stalks celery, chopped; 1 tbsp minced garlic; 1 cup shredded carrots; 1/2 cup baby carrots; salt, to taste; black pepper, to taste; 1 small head green cabbage, chopped; 1 (28 oz) can crushed tomatoes; 1 (14.5 oz) can diced tomatoes; 32 oz beef broth; 2 cups water; 2 tbsp Italian seasoning; 1 tsp celery flakes; 2 bay leaves; 1 tbsp salt-free lemon seasoning blend

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.

🌍American 🏷️Cabbage soup 🏷️Vegetable soup 🏷️Weight loss soup 🏷️Healthy Low-calorie

🏷️

🏷️Soup

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TikTok

Total

55 min

Servings

8

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 tbsp olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 tbsp minced garlic
1 cup shredded carrots
1/2 cup baby carrotsoptional
salt, to taste
black pepper, to taste
1 small head green cabbage, chopped
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
32 oz beef broth
2 cups water
2 tbsp Italian seasoning
1 tsp celery flakes
2 bay leaves
1 tbsp salt-free lemon seasoning blend

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Instructions

1
In a large pot or Dutch oven, heat olive oil over medium heat.
2
Add the chopped onion, bell pepper, and celery. Sauté until the vegetables begin to soften.
3
Stir in the minced garlic and cook for another minute until fragrant.
4
Add the shredded carrots and optional baby carrots. Stir to combine.
5
Season the vegetables with salt and pepper.
6
Add the chopped cabbage to the pot. It will seem like a lot, but it will cook down.
7
Cover the pot and allow the cabbage to steam and wilt for a few minutes.
8
Add the crushed tomatoes and diced tomatoes, and stir everything together.
9
Pour in the beef broth and water.
10
Add the Italian seasoning, celery flakes, salt-free lemon seasoning, and bay leaves. Stir to incorporate all the seasonings.
11
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.
12
Remove the bay leaves before serving.

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Tips & Notes

Pro tips

Chop vegetables evenly so they cook at the same rate and create a uniform texture throughout the soup.
Add salt and pepper in stages while simmering—taste frequently, as broth saltiness varies by brand.
Simmer for at least 20–30 minutes to allow flavors to meld; longer simmering deepens the savory profile.
Shred the cabbage finely so it becomes tender and distributes evenly rather than sitting in large chunks.

Substitutions

Beef broth → chicken broth (lighter, less rich)
Green cabbage → red cabbage (slightly sweeter, same cooking time)
Olive oil → vegetable oil (neutral taste, same sauté results)
Fresh garlic → 1 tsp garlic powder (use 1/3 amount; less aromatic but convenient)

Storage & make-ahead

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.