Weight Loss Cabbage Soup

Weight Loss Cabbage Soup is an easy vegetable soup that’s great for dieting but still flavorful, comforting, and filling—made in just 30 minutes.

This Soup Recipe is even healthier and easier than Classic Cabbage Soup and is also delicious and enjoyable.

Weight Loss Cabbage Soup in bowl

Weight Loss Cabbage Soup is also known as Diet Soup, Wonder Soup, or GM Diet Wonder Soup. This Cabbage Soup is the central part of an eating plan that has been around for years enjoying unlimited Cabbage Soup throughout. (Note: we are not advocating to be nutrition professionals OR advocating that you follow a specific diet. We just wanted to offer the recipe and give you its background).

Wonder Soup makes a great starting point for healthy eating because it’s low in calories, nutrient-dense, fat-free, and sugar-free.

Hearing all that, you might be starting to picture an awfully bland soup, but luckily the flavorful ingredients like cabbage, garlic, tomatoes, basil, and oregano give this broth-based Cabbage Soup an excellent taste while remaining low-calorie. This is a delicious soup that you can enjoy for an easy healthy meal once in a while. If you just have Cabbage Soup as a regular dinner, you can make some Soft Rolls to go along with it for a comforting meal. 

Weight Loss Cabbage Soup Collage

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Prepping the Wonder Soup

If you’re meal prepping this soup for the whole week, it’s a great idea to get soup prepped in advance. The last thing you want is to have to chop up all the vegetables then wait for the soup to heat up when you’re already hungry.

  • Start by cutting up all your vegetables. This recipe will be enough for several servings, but you may want to double up if you’re eating it for the whole week.
  • You can combine the full recipe right way, or divide the ingredients into serving-sized containers to store in the fridge. Then you can just add broth and heat up one serving at a time.
  • If you make all the soup right away, then let it cool to room temperature and store it in an airtight container in the fridge. You can heat each serving in the microwave or on the stovetop for a few minutes.
Weight Loss Cabbage Soup in pot with ladle

Frequently Asked Questions

Can I add meat to Wonder Soup?

There are a lot of ways you can change up the recipe. To make it more filling, try adding in some meat like chicken, turkey, or beef. It may not be as low in calories, but it will still be healthy and delicious. If you’re starting with raw meat, you’ll want to sauté it for a few minutes ahead of time to get it browned. If you don’t want to add meat, but still want to make the recipe more filling you could cook in some lentils with your Cabbage Soup.

What kind of broth should I use for Cabbage Soup?

You can exchange the vegetable broth in the recipe for chicken broth or beef broth if you prefer. You can also use low-sodium broth if you’re trying to reduce sodium.

What else could I add to Weight Loss Cabbage Soup?

There are lots of vegetable and spice/herb add-ins you can put in the soup if you’d like to change up the taste. Try adding some bell peppers, green beans, green peppers, or seasonings like red pepper flakes, paprika, and Italian seasoning.

Weight Loss Cabbage Soup ladled in bowl

More Cabbage Recipes

How to Store Weight Loss Cabbage Soup

  • Serve: You can keep this Cabbage Soup recipe at room temperature for 2 hours before you’ll want to store it.
  • Store: To store Wonder Soup, let it cool to room temperature then put it in an airtight container. This recipe can keep well in the fridge for up to a week.
  • Freeze: You can also store Wonder Soup in the freezer. It will store well for up to 3 months.
Weight Loss Cabbage Soup in bowl

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Weight Loss Cabbage Soup

Weight Loss Cabbage Soup is an easy vegetable soup great for healthy eating, and is flavorful, comforting, filling, and ready in 30 minutes.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 cups vegetable broth
  • 1 yellow onion , chopped
  • 3 cloves garlic , minced
  • 4 cups cabbage , cut into 1 inch chunks
  • 3 carrots , sliced
  • 3 stalks celery , sliced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 28 ounces diced tomatoes , do not drain

Instructions

  • Add the vegetable broth, onion, garlic, cabbage, carrots, celery, salt, pepper, oregano, basil, and diced tomatoes then stir well.
  • Bring to a boil, then reduce heat to low and cook for 20 minutes until cabbage and carrots are tender.

Video

Nutrition

Calories: 57kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1130mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4540IU | Vitamin C: 25mg | Calcium: 67mg | Iron: 1mg
Keyword: Weight Loss Cabbage Soup
Weight Loss Cabbage Soup Collage

Photos used in a previous version of this post.

Weight Loss Cabbage Soup in pot
Weight Loss Cabbage Soup ingredients in pot
Weight Loss Cabbage Soup serving in ladle
Weight Loss Cabbage Soup collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made this last night for the 1st time ever. I made just as listed here and it is so good! I just had my first bowl for lunch and will most likely add ground beef after a couple days just to mix it up. I am hoping to loose 5-10 pounds. 1 regular sized portion and fulfilled hunger. Good luck all

  2. This soup is delicious! I used low sodium chix broth Italian seasoning salad dressing (powder)besides the can of hunts fire roasted tomatoes I used 1/2 cup of raos marinara sauce.

  3. I used to have a copy of a diet which gave you the wondersoup to eat all day BUT added different things to eat, each day. I recall bananas was one day’s “other” food but can’t remember them all.
    Can anybody help me please?
    Many thanks

  4. This soup is delicious and great for my diet. Is your calorie count for 1 cup of soup and do you need to cover the pot when simmering?

  5. Looking at the nutritional information, can you tell me where the saturated fat and the 7g of sugar come from. If possible, I would like to substitute for something else.

  6. I just made the soup as directed. I need to lose 10 pounds within the next week and a half. Is this do able? How much soup do I eat a day? Im eating 2 cups right now.
    The soup is very good.

    1. Absolutely! I’ve eaten it for years to loose quick weight and it has worked. I haven’t had it in a while but I’m needing to get 10 pounds off. So I’m shopping for ingredients now. Good luck.

  7. I had this soup years ago after I had my 3rd child. The only difference I want to do is add chicken(2 leg quarters) that I already thawed out. I plan on cooking it before I add to soup. Will that change the nutritional values much? I am removing the skin and bones after I cook it.

    1. Omitted oregano & black pepper added lots of lemon Juice and will
      Prob add crushed red pepper next day or 2 for a little extra kick.

      Also used the low sodium veg broth to keep it less sodium- a bit more bland but love it w lemon & added some frozen pead for a bit more protein

    2. We call them calories but they’re really kcal. So it’s only 57 in normal speak. Unless you’re a dietetics nerd.

  8. I just wanted to say this was originally posted as a low calorie weight loss soup so all of you that are adding multiple different ingredients to it are not keeping it healthy or diet at all. And anything that’s added cannot be considered the same as the 57 calories in the original recipe. So add the calories and sodium of everything you’ve added to the total and see how diet your recipe really is. Just saying!

      1. I would like to know how much to eat a day, and what else to eat (if anything) during the day? Or do u eat this for breakfast, lunch, and dinner??

  9. It’s been years since I’ve made this that’s why I’ve gained this weight back probably but I used to eat it whenever I felt hungry and one small regular meal a day. I lost over 40 pounds so I’m trying it again.

  10. I really just had a question if this could be made in a crock pot over night? But I really don’t see why it couldn’t so I’m going to try it.

  11. I made this today and used 12 oz jar of medium chunky salsa and 15 oz fire roasted diced tomatoes. I followed the recipe for the rest, but used 2 smaller bay leaves in the simmering part.
    Spicy, zesty delicious.
    I may just use mild chunky salsa next time and red pepper flakes.

  12. Hi Sabrina, 1130 mg of Sodium seems pretty high for one cup. Is it the vegetable broth that makes it so high? Thanks.

      1. It’s been years since I’ve made this that’s why I’ve gained this weight back probably but I used to eat it whenever I felt hungry and one small regular meal a day. I lost over 40 pounds so I’m trying it again.

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