Weight Loss Cabbage Soup (Print-Friendly Version)

This wholesome cabbage soup combines low calorie, weight loss soup benefits with hearty vegetables like tomatoes and celery. It’s easy, perfect for meal prep, and a great dish for healthy eating plans. This one’s a keeper.

# Ingredients You’ll Need:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium head cabbage, chopped (about 8 cups)
05 - 2 medium carrots, sliced
06 - 2 celery stalks, chopped
07 - 1 bell pepper, diced

→ Liquids

08 - 6 cups vegetable broth or chicken broth
09 - 1 can (14.5 ounces) diced tomatoes with juice

→ Seasonings

10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon paprika
13 - 1/4 teaspoon black pepper
14 - 1 teaspoon salt, or to taste
15 - 2 bay leaves
16 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat.
02 - Add diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
03 - Add minced garlic and cook for another 30 seconds until fragrant.
04 - Add chopped cabbage, sliced carrots, celery, and diced bell pepper. Cook for 5 minutes, stirring occasionally.
05 - Pour in vegetable broth and add diced tomatoes with their juice.
06 - Incorporate dried oregano, dried basil, paprika, black pepper, salt, and bay leaves.
07 - Bring mixture to a boil, reduce heat to low, and let simmer for 15 to 20 minutes until vegetables are tender.
08 - Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed.
09 - Stir in chopped fresh parsley just before serving.
10 - Serve the soup hot, or let cool and refrigerate for later use.

# Extra Suggestions:

01 - This soup can be stored in an airtight container in the refrigerator for up to 5 days, and freezes well for up to 3 months.
02 - For additional flavor and nutrition, add other low-calorie vegetables such as zucchini, green beans, or spinach.
03 - To increase protein, stir in cooked chicken breast or white beans.
04 - The soup's flavor will deepen if made a day ahead, allowing seasonings to meld.
05 - For slow cooker preparation, cook on low for 6 to 8 hours or on high for 3 to 4 hours.
06 - For reduced sodium, use low-sodium broth and decrease the amount of salt.

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