Weight Loss Cabbage Soup

Weight Loss Cabbage Soup is an easy vegetable soup that’s great for healthy eating, but still flavorful and filling. Made in only 20 minutes!

This incredibly simple Soup Recipe is even healthier and easier than Classic Cabbage Soup and is also delicious and enjoyable, just like Vegetable Soup and Classic Chicken Noodle Soup. There’s a reason that soups are said to warm your soul. 

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).

There are other cabbage soup diet recipes used for quick weight loss, but 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

How to Make Weight Loss Cabbage Soup

One of the best things about soups is how easy they are to make and how amazing they are for a healthy diet. The process is literally just chop up all the veggies and add them to the seasoned soup base in your Dutch Oven.

  • Step One – Chop: Take your head of cabbage, cut in half. This will give you about 4 cups of shredded cabbage. Save the other half for another meal, unless you’re meal prepping. Chop all the other vegetables into 
  • Step Two – Cook: Add all of your ingredients to your soup pot and cook until the carrots are tender. Violà! Your healthy cabbage soup is ready to eat! 

More Soup Recipes

Frequently Asked Questions

How many calories are in Weight Loss Cabbage Soup?

If you’re counting your caloric intake, your calories per day is very important. Thankfully, this is a low calorie meal with only about 60 calories per serving (one cup).

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 and brown rice 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.

Should I use Purple Cabbage or Green Cabbage? 

You can use either, or a mix of both! This recipe uses green cabbage. 

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 in pot with ladle

Key Ingredients in Weight Loss Cabbage Soup

The greatest thing about a homemade cabbage soup diet is the sheer amount of vegetables in this soup. The ingredients are simple, easy to prep, and delicious to eat. You can add so many things to your healthy cabbage soup. But let’s look at what this recipe calls for. 

  • Soup Base: We’re using a vegetable broth as the base. You can easily find pre-made veggie broths in your local grocery store. 
  • Vegetables: Choose fresh and ripe vegetables when buying them. Bonus points if you can source them from your local farmer’s market! 
  • Cabbage: Yes, cabbage is a vegetable, but it’s the foundational veggie in our healthy cabbage soup. It’s a wonder vegetable that’s been cooked for thousands of years. It is an excellent source of vital nutrients and may be good for your blood pressure. There are two main types of cabbage: red or purple, and white or green. You can also use Savoy cabbage which is characterized by its crimped leaves, as compared to the smoother leaves of other cultivars. It truly makes this soup a Wonder Soup!

Alternative Cooking Methods for Weight Loss Cabbage Soup

No matter your soup pot used for cooking this healthy cabbage soup recipe will make it super easy to make. Just be sure to add plenty of water or broth of choice. 

  • Slow Cooker: This is a great slow cooker meal. Add all the ingredients, cover with the lid, and let it cook for 4 hours. If it cooks too long it might get too soggy. This is especially useful if you add roast beef or chicken to your soup. 
  • Dutch Oven: This is the method used in this recipe. It’s a great stovetop stock pot. 
  • Pressure Cooker: This one is quick and easy. Just add all the ingredients to the pot. Pressure cook on high for 3 minutes. Press the natural release valve and serve when ready! 

Meal Prepping Weight Loss Cabbage Soup

If you’re on a cabbage soup diet and meal prepping this soup for the whole week, it’s a great idea to get the 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. Make all your batches of cabbage soup in one go and just reheat them when ready.

  • Prep Extra: 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.
  • Store Extra: 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.
  • Cool First: 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 ladled in bowl

Variations on Weight Loss Cabbage Soup

There’s a lot you can do with this healthy soup recipe. Adapt to your favorite style! 

  • Vegan (Pure Veg): This recipe defaults to being a pure vegan recipe as it is made from 100% plants. 
  • Vegetarian (Veg): You can make it a creamy soup by adding a cup of milk or half and half to your cooking pot. 
  • Pescatarian (Non-veg): White fish would go really nicely with this recipe, like cod or halibut. Give the fish a good pan sear in olive oil before adding it to the soup. 
  • Meatarian (Non-veg): You can add chicken, pork, or even lamb to the soup. Steak would be amazing too. If you really want to step it up, cook pork sausage or chorizo with the meat to add a ton of flavor! 

How to Serve Weight Loss Cabbage Soup

  • Serve the soup in a bowl with a side of baked potato with butter. The flavor will go good with the garlic cloves in the soup. 
  • Top the soup with freshly chopped green onion and a sprinkling of fresh parsley or cilantro (fresh coriander) for a vibrant pop of color. 
  • To give it a little kick, cook with a tablespoon of red pepper flakes. 

More Yummy 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. Keep a lid on it when not being served.
  • 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 that's great for healthy eating, but still flavorful and filling. Made in only 20 minutes!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.



Calories: 57kcal | Carbohydrates: 13g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1130mg | Potassium: 388mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4543IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 1mg
Keyword: Weight Loss Cabbage Soup
Weight Loss Cabbage Soup Pin 1

Photos used in a previous version of this post.

Weight Loss Cabbage Soup Collage
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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  1. My mother made a ‘version’ of this soup that she called “Sewer Soup” because it was a little smelly while cooking!! THIS soup is NOT that soup. This soup smells and tastes delicious. I misread the recipe and put in the whole head of cabbage and will do that in the future because it makes the soup so hearty. I added a little bit more spice, to taste and also added a can of spicy V8. I served it with a spoonful of Pecorino Romano… Chef’s Kiss.

  2. I make this soup almost weekly and it’s not to loose weight, it’s because it is soooo tasty. It’s the most amazing soup, we love it! Thank you so much Sabrina.

  3. This is a great recipe! I added the cabbage last and just let it simmer for a while as to not let the cabbage get soggy. Soggy cabbage is nasty plus, it removes all the nutritional factor out of it.

  4. Thank you, this recipe looks absolutely delicious and I plan on including it as a staple in my weekly rotation. Can you please specify what the volume/amount is for one serving? Is it 1 measured cup of cooked soup?

    1. Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.

  5. This soup greeted us home from a cruise by our sweet daughter. I just made a double batch and looking forward to chowing down. I did make this 25 years ago but didn’t remember it tasting this good.

  6. This is the most delicious vegetable soup I think I’ve ever had. I didn’t have any vegetable broth so I used the chicken bouillon paste that comes in a jar. This was soooooo good! Omgosh you won’t be disappointed. The seasoning was perfect for me. Thank you!

  7. Hi. I starting making this soup in 1978 when I wanted to lose 115 pounds. I made two pots of soup each week. One pot had meat added for dinner (now I use rotissere chicken) and the other was veggies only for lunch. I did add kale or spinach from the neighbor’s garden sometimes for extra vitamins. My version calls for a large onion and 3 Tbsp. Italian seasoning. I lost 120 pounds in 6 months. I’ve used this recipe as needed since then. But if you are doing this long term add protein drinks or other protein sources. I still love this soup!

  8. The only thing I dislike about this recipe is the canned diced tomatoes. Their taste and smell puts me off. I will use fresh diced tomatoes next time, it will make a huge difference and will make the soup satisfying to eat.

    1. Per Serving. The issue is that people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.

  9. I have made this before it was a weigh watchers recipe I added bay leaves to mine it gives it a good flavor as well and I added no salt tomatoes to it if you want protein you could put extra lean hamburger meat or beef stew meat I cut mine up in small pieces

  10. I made this soup..delicious!
    I’m on my third day and I only lost a pound ? wat the hell..maybe I drank alot water! Last nite I had a small baked potato with some butter. I guess I’ll just have to be patient and not weigh til 7th day ?

    1. Per serving. It’s hard with soups because the amount you simmer and at what exact heat will cause the volume to be more or less. I would say somewhere between 1 1/2 – 2 cups but the best way would be to weigh the volume and/or put it into tupperware. It really just depends on how big each vegetable is and exactly what the heat of your range is at medium heat. Soups are just trickier than most.

  11. Why would you promote healthy, diet cabbage soup…then suggest a side of a buttered potatoes?? Kind of counter productive!!

    1. I can see why you would think that. The potato suggested is baked and the amount of butter is left to you. Butter is allowed on many weight loss diets.

      1. You forgot the serving size. . . . I need to know that as well, otherwise my Doctor will have a fit saying I over ate.

        1. The issue is that people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.

  12. My advice to people who are worried about sodium, in place of the broth use water! It’s calorie free and you just spice it up more to your liking.

  13. I’ve made this multiple times now. I do purée the soup, and add a bit of heavy cream. That doesn’t add too many calories per serving, makes a big difference in texture, and puréeing it made it so my kids would eat it. Very yummy!

    1. That depends on the size of the vegetables. The best way is to weigh it out to divide. I know that’s less than helpful but with things like cabbage even the leaves coming apart vs staying nested will vary the serving sizes tremendously.

  14. This sounds really good but my husband has kidney disease and the sodium
    is and potassium are both really high. With all the tomatoes, I would like a count on the phosphorus also. Any ideas how to reduce these the sodium, potassium, and phosphorus.

    1. I’m sorry to hear that Sally, unfortunately I’m not quite sure how to help with the exception of eliminating the ingredients of concern and swapping in different low calorie vegetables.

  15. We love this soup! Even my picky eaters. I make it as written, sometimes I add ground beef or turkey. Definitely in our rotation, even in the summer! Thank you!

  16. I stir-fry all the veg first usually a whole head of garlic and I add chili oil for flavor amongst a whole host of other spices. I also added homemade meatballs and that makes this soup an even bigger winner! I drop all my water weight and bloat quickly. Definitely have to add exercise though if you don’t want to the weight to pop right back on when you starting eating normally again. My thought is one should likely wean themselves off the soup for a few days so the body doesn’t take the new foods as such a slap in the gut. Enjoy!

  17. I fix this soup often and freeze it as a base soup. On days that I can have meat, I add sauerkraut and chopped up sautéed Johnsonville brats. I mix it up with different meats, beans or add different veggies to the base on the day that I am eating it instead of adding at the start. Makes it a different soup every time…

    1. I use several kinds of cabbage, also spinach. Collard greens, kale, broccoli slaw, riced cauliflower, zucchini, carrots, celery onion, leeks. Doesn’t matter really what veggies you put in it. The more bulk the better. I also use several seasonings, chili powder, paprika, cayenne pepper, white pepper, black pepper, cumin, Garamond masala, Marjoram, ground sage, lots of garlic

  18. Except for the basil and oregano replaced for cumin, this is the recipe for “caldo” –
    a traditional Mexican soup. When we were kids my mom and grandmother would make the leaner version in the summer, but make a heartier version in the winter by adding varied proteins such as black beans, chicken, or beef to ward off colds. Great family quality time memories centered around this soup all year long.

      1. The sodium content is coming from the vegetable broth and canned tomatoes. Use no or low sodium products to substitute. I was concerned about the high level of sodium, too. You can also make your own vegetable broth, too, but it takes a little while to accumulate enough veggie scraps to do it. You can check on how to do it with Pinterest.

    1. I made this soup today. It’s wonderful. I added a can of whole tomatoes (broken up) and no meat. I might add a little corned beef next time. My mom used to make this many years ago. Brought back good memories! Thanks for sharing.

    2. There isn’t any serving size. You can eat as much or as little as you want as often as you want. It is about giving you a healthy option that helps you lose weight preventing you from eating less healthy options that make you gain weight. You can also add any other non starchy veggies you want to the soup. You don’t have to stick to what is in the recipe. I add chopped up zucchini at the end after cooking, then freeze the soup. Then when I pull a bag from the freezer, I can heat it up and the zucchini gets soft but not mushy. If you are eating this soup every day for an extended amount of time you need to add a bit of protein of your choice every 3rd or 4th day and make sure you eat some low impact fruits on opposite days from the protein. The best low impact fruits are apples, strawberries and oranges. If choosing fruits other than those three, limit the quantity.

  19. I read where several people asked, “how often to eat this soup and no one has replied.” Do anyone know?

    1. Eat the soup a minimum of three times a day. They’re used to be back an entire diet program that went along with it. For example, day one you would eat a minimum of three times cabbage soup and two bananas and so on and so forth. I would google cabbage soup diet programm

  20. I made this not for weight loss (though that would be a nice benefit to it for me), but because I have been hungry for cabbage soup. My husband and I also have COVID at the moment. It was delicious, comforting, filling, and the first thing that actually was what I wanted to eat – nothing else was really satisfying. We will be adding this to the soups we make on a regular basis.

  21. Tastes good. Trying to lose a size or 5-10 lbs. Will let you know how it goes eating this one meal a day.

  22. Thanks so much for this recipe!!! Reading as many comments as possible prior to making it. I’m healing over Covid & thought this would be great to continue on my cleanse.
    I left the tomatoes out since it gives me heartburn but used red, orange & yellow peppers (the red was suggested in the comments). I used Italian seasoning mix instead of the basil & orgeno. I was heavy with the pepper and also added a few shakes of cayenne pepper.
    It’s very good!

    I’m looking forward to having this for the majority of my meals the next week or so.

  23. Serving size is a cup conservatively. Recipe includes 8 cups of broth. It serves 8. The addition of yummy veggies should give you well over a cup to two cups per serving.

  24. I made this soup and turned out exactly as the picture and the flavors is amazing . The only thing I substituted is the vegetable broth I used chicken bullion powder but it’s low in calories (5cal per spoonful ) I used two and it gave it a delicious flavor !!

    1. Chicken bullion powder may be low in calories, but it is high in sodium. Try substituting low sodium chicken bullion if possible. I haven’t made this soup, but I would use low sodium vegetable broth.

  25. 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

    1. Making this right now and it smells delicious! Just curious if the nutrition facts stated are for the entire pot of soupo or just per serving. If per serving, how much would that be? Thanks!

      1. Per serving. It’s hard with soups because the amount you simmer and at what exact heat will cause the volume to be more or less. I would say somewhere between 1 1/2 – 2 cups but the best way would be to weigh the volume and/or put it into tupperware. It really just depends on how big each vegetable is and exactly what the heat of your range is at medium heat. Soups are just trickier than most.

  26. 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.

  27. 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

    1. I remember that plan as well. 25-30 years ago. a banana one day, baked potato another. I’ll have to look for it. 7 day diet maybe?

    2. I use to have that diet too ?? it had a list for each day…it was the best diet .and can not find it. It was a 2 week diet.
      If anybody has please send or share it.

      1. Day one- All fruits, except for bananas. Day 2- All vegetables. No dry beans, peas, peas, corn. Potatoes are ok. Day 3- Fruits and veggies. No potatoes. Day 4- Bananas and milk. Can eat up to 8 and drink up to 8 glasses of skim milk, with your soup.
        Day 5- Beef and tomatoes. Can have 10-12 oz beef and 6 tomatoes. Drink 8 glasses water to wash uric acid from your body.
        Day 6- Beef and veggies. No potatoes. Day 7- Brown rice, unsweetened fruit juices and veggies.
        – Drink 8 glasses water
        SOUP RECIPE-
        2 lg onion,1 green pepper,1 lg head of cabbage, 4 lg. carrots, 2 zucchini, 2 yellow squash, 1 can string beans (optional), 2 packages onion soup mix and other herb seasonings, 1 lg can tomatoes in puree, and 1/2 lg. can tomato puree.
        — I’ve had this recipe for a long time and just came across it today. Think its called the 7 day diet. Hope this helps, and please let me know how it works out for you!

    3. I just saw it online yesterday! It gives you the menu for what to eat and when along with the recipe. Google it, it’ll bring it up. Or ho on Pinterest and type it in.

  28. 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?

  29. 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.

    1. You can puree the tomatoes in a food processor or blender! Tomato sauce will change the flavor as well as the nutritional information (esp sodium!!!)

  30. 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.

  31. 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.

  32. 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??

  33. 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.

  34. 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.

  35. 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.

  36. 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.

  37. Tasty. I did add spinach, thyme, a little more pepper and an extra tsp. of vegetable ‘Better Than Bouillon’ that is used with water as that’s what I had. I ended up chopping up the diced tomatoes after I put them in. I didn’t use ‘petite diced’ but I will next time. This is a good recipe that you can tweak to your taste.

  38. I made this tonight got the first time. The only change was I added cayenne pepper for some heat. It was absolutely delicious. Thanks

  39. I like the lite recipe. It’s easy to add in a few ingredients to change up the flavor if you get tired of it.

  40. can you fix cabbage fat burning soup without onions bell peppers black pepper as i cant eat these orspicy foods cause i get chest pains from them

  41. I have made this soup several times and I have added Italian Flavored Ground Turkey and it was the hit of the party!! About 1 lb. to 2 lb. works great!

  42. I had this soup years ago.I bought all the ingredients that I remembered from years ago but I thought we had used chicken broth. Would using chic.be just as tasty as veg.broth. Thank you

  43. I have seen 2 answers from you for a serving. You answered 2 cups and then further down you answered 1 cup. Can you please tell me which one it is?
    thank you

  44. Only need to lose about 20 pounds, especially belly fat, so I can fit into my clothes. Am 84 years old and am eating as healthy as I can. So, I would just eat this soup two or three times a week because it is super healthy.

  45. Hi Sabrina
    Can I add potatoes to the cabbage soup, and still get the same weigh loss results. I understand that day two of the diet we are allowed to eat a potato. Would adding potatoes in the soup have negative affects on losing weight.
    Thank you

    1. Absolutely, potatoes are one of the most filling and low-calorie foods we can eat. Adding potatoes this soup will be so yummy and filling.

    1. I used three ribs of the stalk; that was plenty of celery. Three stalks would make it celery soup; competing with the cabbage as the main ingredient.

  46. Awesome soup! The only thing I added was a few tablespoons of lemon juice (because I love lemon juice) and red pepper flakes to give it a kick! Will absolutely be making this soup again for my lunch during the week. Thank you for sharing this recipe!

  47. Other recipes call for the onion, garlic, celery and carrots to be fried first. How does this change the flavour?

  48. I’m a type 2 diabetic my blood sugars go high then low I need to loose at least 25 lbs. and am 70 year old not a big fruit or veg person but would this soup be alright to at everyday or when??

  49. Like a few others, I’d heard and saw results from co workers years ago and three weather at 103 in MN today, with 70% humidity along with new covid, I need a jump start to her rid of the 20 I gained in isolation! Scratch soup my favorite to make! Thank you for recipe!

    1. I add a can of drained beans, white or red. Your body needs some protein with every meal. This soup is delicious.

  50. I have gained a lot of weight and I want to lose weight about 100 pounds. All the way my health is not good. If I lose this weight I’ll be happy and healthy skin I can do more for myself please help me do this I’ve have tried pills but it didn’t help me at all

    1. You can do this. Just have faith in yourself. I don’t have as much as you to lose, I have lost over 100 pounds. I use this to maintain my weight loss. Have a blessed day and remember to believe in yourself.

    2. I have made this a few times with great results. I am also trying to lose about 100, so I am just doing it Mon-Fri then eating smart over the weekend with a little treat. I know it says not to continue this more than 7 days, but I need 40 lbs gone so i can schedule knee surgery. Helpful hint: I puree all of this after its cooked and drink like tomato soup! I think it’s delicious. Good luck!!

    3. Hello! I’ve eaten this soup many times in my life. I’ve been heavyset the majority of my life. My mother made me this soup in middle school and I lost 20 lbs in just a few weeks. Over the years when I need to get a little excess weight off, I still make it. I eat it for my lunch and I would occasionally eat up to 5 unsalted saltine crackers with it. For dinner i have baked chicken breast (season how you like) and a baked potato sprinkled with bacon bits and shredded mozzarella cheese -or- broiled/baked seasoned fish over rice -or- a simple taco salad, simple but filling light meals.

      Also, add 30 minutes minimum of daily exercise. Even if it’s just walking around your own home for a period of 30 minutes. Or 15 minutes in am and 15 minutes in pm. Or 10 minutes prior to breakfast, 10 minutes prior to lunch and 10 minutes prior to dinner.

      Great snacks: apple slices topped with a little bit of peanut butter and raisins, celery with peanut butter and raisins, 6-8 baby carrots and small bowl cottage cheese, and sounds odd but cottage cheese with peeled and sliced peaches. YUM!

      Best of luck on your journey! It’s worth it. It’s hard but I myself am starting this journey again, as I type this, and we share a weight loss goal.

      Sending positive vibes and cheering from afar!


    4. I’m starting today . I’m wondering how you did with this soup diet ? I have fallen and now ready to get on this weight loss journey. We can do this !

  51. I just made this soup for the first time to kick start weight loss. I added a few extras because I West Indian from Trinidad but it came out great. Thanks for the recipe.

  52. Me again –
    I just want to also mention that some versions of this weight-loss soup call for beef broth.
    I always use vegan “beef” broth which I like better anyway. I used about 1/2 of that and 1/2 vegan vegetable broth. Yum

  53. I LOVE this soup! As others have said, it’s very comforting. Using my new 7 quart stock pot I doubled the recipe and added a can of no-salt-added green beans. Instead of getting a head of cabbage and some carrots and chopping them up, I used bags of coleslaw mix of cabbage and carrots and it’s worked great. I like the texture too.

    Question: I love tomatoes but recently learned I need to limit them due to their potassium content 🙁 Do you have any ideas how I might make this without the tomatoes or at least much less? I would want to replace that bulk and flavor somehow.

    Thank you for your consideration! — Linda

      1. Tamarind is perfect sub! Great fresh flavor. In Mpls only place I can find anymore it’s Oriental groceries, the larger ones. Good luck!!

    1. You can use tomato paste out of the tube. It’s concentrated and you need a tiny bit and still get the puch of flavor

  54. I love this soup and crave it. I make it on Sunday or Monday and eat it throughout the week. It is so delicious and really feels like comfort food. Thank you for the recipe. I don’t change a thing!

  55. I eat a big traditional breakfast but then eat this cabbage soup through the day it does a good enough job to keep me slimmed down.

  56. If you want to make it extra low carb skip the carrots. I like to add extra onion and green peppers to mine, chopped. But the base is tasty and easy to adjust to your liking. This helped me lose the baby weight with my middle child. Now 5 years after my youngest I’m ready to commit again to losing everything I gained. This is a great way to start and to pop in the microwave instead when you want to reach for those potato chips.

  57. I’m the biggest I’ve ever been in my life. Well, you know how smart the body is. Here recently, I’ve been CRAVING cabbage, cauliflower (my previously least fav food?), roasted any veggie, broth, everything veg. And I just remembered something I’d heard about when I was little: this “Cabbage Soup Diet” and I’m glad I found this recipe! I’m going to treat it more like a “Stone Soup” situation and just use any veggies I have on hand to go with the cabbage and broth. I’m excited to see what flavors I can cook up while I (hopefully) watch this fat go back to where it came from xD

    1. My body totally does that too when I feel like it’s been too much food recently. I actually started making this soup with ground chicken just so I stayed full longer. I hope it works out well for you too!

      1. I dont have a traditional kitchen at the moment so i put a little evoo on the bottom of a crockpot and turned it up high and cut up the veggies given the past year I bumped up the garlic and threw in ginger smells darn good.

        1. I have all the ingredients to make this soup. Since I need to take off a few pounds I decided it’s a good way to start. I noticed you put ginger in your recipe. Will you enlighten me how did it affect the taste and how much did you add to the recipe. I was thinking of adding cayenne pepper so I don’t want to overpower the ginger. Thanks for the input. Have a blessed day

    2. Hi I gained 90 bl after I have 5 kids and I have back pain and knee pain every day I am 38 and I tired everything to lose weight and it didn’t working for me

      Do I eat the soup only all day or I can eat other food and do I have to exorcise or i will still lose weight.
      Thank you!

  58. Really love this soup. I made it tonight with bone broth and a package of lipton soup mix and very tasty! Can you add potatoes to this soup?

    1. Yes though it may need to cook longer than due to the potatoes needing more time depending how you like them cooked. I’m so glad you love the soup.

      1. Actually that isn’t necessary…carrots take longer to cook than cut up potatoes…yes, even sliced. However I would recommend adding the potatoes when soup comes to a boil but before simmering. Giving carrots a head start.

  59. This soup is delicious.

    But how many cups are in a serving? I’m assuming maybe 2 cups?

    1. I’m not a dietitian so I don’t really have any information on that. You might be able to find more information through another site online. Sorry.

      1. This is a fat burning soup, so you can consume as much as you want all day if that is all you are eating. This is a really good way to cleanse and detox the body as well as lose weight.

  60. I made mine a little different I made my own bone broth I did the cabbage onions a little garlic carrots celery and fresh parsley I also added some smoked paprika of course grinder pepper and some Himalayan salt absolutely delicious thank you so much for sharing your talents with us stay blessed?

  61. I know cabbage soup has been around for yrs, but this is the first time I made it. I was so pleased with the ease and more importantly the flavor of this soup recipe. My husband of over 52 yrs. asked me to please make more. My 18 yr old granddaughter said “ she can’t believe how good it is”. I sent the recipe to my 30 ur old granddaughter and she said she can’t wait to make it!! I think I might put some zucchini in the next batch, although it’s perfect as is. Thank you so much for sharing!

  62. This soup is awesome! I make a big pot of it and take some up to my cousin and sister in law every week. We are trying to get our beach bodies back; after being home bound. I use I box of low sodium chicken broth & one box low sodium veggie broth. We just love it! It’s so flavorful, you would never know it’s diet soup!

  63. The soup is great! It does make you lose a lot of water weight. This recipe is little different than my original one I had several years ago because it had green peppers and bullion in it instead of vegetable broth. Can’t wait to make to start my new diet and how do you feel about that now

  64. Your nutritional data is useless without knowing serving portion volume/measurement, stating just he number of servings is meaningless. Being diabetic, I need to know serving amount in a measurement, it’s critical and absolutely necessary for me to manage my daily food intake in trying to control my condition.

      1. You’re too nice, this person is too rude. How about thank you for the awesome recipe. Btw what’s the serving portion etc. It’s all about the approach. Sorry I had to say something.

        1. And I am so glad you said something.The lady is doing us the favor …by posting the recipe….Like she said…SHE IS NOT A DIETICIAN….

    1. I am definitely going to try this thank you! For the rude people who says it’s useless because you need this you need that you , you , you … all you had to do is ask or don’t do it.

    2. If you are concerned you should consult your physician. You accomplished nothing with a rude comment to Sabrina. Vegetable soup is just that, common sense should apply here. It is reasonable to assume a diabetic patient would have some knowledge of portions and what a healthy diet consists of. Otherwise, if you are worried I suggest you delete cabbage soup from your diet and not get your blood pressure up over 1 cup or 2. Lastly try meditating.

    3. My reply for Tibbs was posted further down the line of comments. It is meant for Tibbs. My apology to Vanessa.

  65. The recipes is easy to read and fix I’m always looming g for something different to cook everyday

  66. This soup is so delicious!! Hubby has been taking it to work, as he needs to cut down on the corporate lunches, and he has literally dropped a few pounds and absolutely loves it! I do, too!! Used Imagine brand low salt vegetable broth, and it really is very tasty and not bland. The sodium content is so low, too, which is a plus. You can add any veggie you want as well and make it your own. Thank you for a great recipe!

  67. This soup is DELICIOUS !!! So easy to make and yes very fulfilling. Love it will be making another batch as soon as I get another head of cabbage.

    1. I am excited…making this TONIGHT! Not only that, but I will be back to this site. You ladies here seem so supportive of one another and sometimes you need that in your life. Thanks for having me!

      1. Depends on what too much means, Kidney beans are 100 calories for a 1/2 cup, so even at a 1/4 cup it is a solid use of 50 calories to me. I add kidney beans to salads all the time and find them filling.

  68. Hi. I noticed there are two ingredients in the directions part of the recipe that are not listed in the ingredients : Tomato sauce, and beef broth. Are these substitutes?

      1. 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.

  69. I had planned to try this recipe, but there is a discrepancy between the ingredients and the instructions. The instructions mention tomato sauce and beef broth, but neither is in the ingredient list. It looks like someone copied and pasted from another recipe and didn’t change some things.

    1. Hi

      Does it make difference using Chinese cabbage instead of regular cabbage, I like the texture and the flavour of the Chinese cabbage.
      Thank you