This vintage weight loss cabbage soup recipe is the cozy, vegetable-packed soup so many people remember from the classic cabbage soup diet. It is filled with tender cabbage, tomatoes, carrots, celery, peppers, and savory Italian-style seasonings in a light tomato broth. It is inexpensive, easy to make in one pot, naturally dairy-free, and especially good for meal prep.
While no single soup causes weight loss on its own, this hearty cabbage soup is a satisfying, lower-calorie way to add more vegetables to your week. Make a big pot on Sunday, then enjoy a warm bowl for quick lunches or easy dinners all week long. If you have extra cabbage to use up, you’ll also love my Fried Cabbage and Bacon, Chinese Beef and Cabbage Stir Fry, and Crispy Cabbage Egg Rolls.
More Soup Recipes You’ll Love
Why You’ll Love This Recipe
- Made with simple, budget-friendly vegetables
- Warm, filling, and full of flavor
- Easy one-pot recipe
- Great for meal prep and freezer meals
- Naturally dairy-free and easy to customize
- A delicious way to use up a head of cabbage
Ingredients You’ll Need
- Olive oil
- Yellow onion
- Green bell pepper
- Carrots
- Celery
- Garlic
- Green cabbage
- Diced tomatoes
- Tomato paste
- Low-sodium vegetable broth or chicken broth
- Italian seasoning
- Smoked paprika
- Salt and black pepper
- Bay leaf
- Fresh parsley, for serving
How to Make Vintage Cabbage Soup
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, bell pepper, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the vegetables begin to soften.
Stir in the garlic, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 30 seconds, just until fragrant.
Add the chopped cabbage, diced tomatoes with their juices, tomato paste, broth, and bay leaf. Stir well, cover the pot, and bring the soup to a gentle boil.
Reduce the heat to low and simmer for 25 to 30 minutes, or until the cabbage is tender but not mushy.
Remove the bay leaf. Taste and add more salt and pepper if needed. Ladle into bowls and top with fresh parsley.
Tips for the Best Cabbage Soup
Use a large pot. Cabbage takes up a lot of room before it cooks down, so a large Dutch oven makes stirring much easier.
Do not overcook the cabbage. Simmer it until tender, but stop before it becomes overly soft. The cabbage will continue to soften a little as the soup sits.
Choose low-sodium broth. This gives you better control over the final flavor since canned tomatoes and tomato paste can add salt.
Make it ahead. This soup tastes even better after the flavors have had time to blend in the refrigerator overnight.
Easy Add-Ins
This soup is delicious as written, but you can make it more filling with a few simple additions.
- Cooked shredded chicken, ground turkey, or lean ground beef
- White beans or chickpeas
- Zucchini, green beans, spinach, or kale
- A pinch of red pepper flakes
- Fresh lemon juice stirred into each bowl
What to Serve with Cabbage Soup
For a light meal, enjoy a bowl on its own or serve it with crackers, crusty bread, or a simple green salad. To make it a heartier dinner, pair it with grilled chicken, a sandwich, or a baked potato.
Vintage “Weight Loss” Cabbage Soup
This vintage weight loss cabbage soup recipe is a hearty, vegetable-packed soup made with tender cabbage, carrots, celery, tomatoes, green pepper, and savory seasonings in a flavorful tomato broth. It is easy to make in one pot and perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 small head green cabbage, cored and chopped
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 2 tablespoons tomato paste
- 6 cups low-sodium vegetable broth or chicken broth
- 1 bay leaf
- 2 tablespoons chopped fresh parsley, plus more for serving
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, green pepper, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the vegetables begin to soften.
- Add the garlic, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the chopped cabbage, diced tomatoes with their juices, tomato paste, broth, bay leaf, and parsley. Stir well.
- Bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the cabbage and vegetables are tender.
- Remove the bay leaf. Taste and adjust the salt and pepper as needed.
- Ladle into bowls and finish with an extra sprinkle of fresh parsley before serving.
Notes
- Use low-sodium broth so you can control the salt level.
- Do not overcook the cabbage; it should be tender but still have some texture.
- Add cooked chicken, lean ground turkey, white beans, or chickpeas to make the soup more filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled soup in freezer-safe containers for up to 3 months.
- This soup is a vegetable-forward meal and can be part of a balanced eating pattern; it is not intended as a replacement for a balanced diet.
Storing and Reheating
Store leftover cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat individual bowls in the microwave or warm the soup gently on the stovetop.
To freeze, let the soup cool completely and transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The cabbage will be softer after freezing, but the soup will still taste delicious.
Frequently Asked Questions
Is cabbage soup good for weight loss?
Cabbage soup can fit into a balanced eating pattern because it is full of vegetables, broth, and fiber-rich ingredients. However, lasting weight loss comes from overall habits—not from eating one specific food or following an overly restrictive soup-only plan.
Can I add protein to cabbage soup?
Absolutely. Stir in cooked chicken, turkey sausage, lean ground beef, white beans, or chickpeas to make the soup more filling and turn it into a complete meal.
Can I make this in the slow cooker?
Yes. Add all ingredients to a slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the vegetables are tender.
Is this cabbage soup vegan?
It can be. Use vegetable broth and double-check that your canned tomatoes and seasonings are vegan-friendly.
Final Thoughts
This vintage weight loss cabbage soup recipe is simple, comforting, and full of wholesome ingredients you can feel good about serving. Whether you are looking for an easy vegetable soup, a budget-friendly meal prep recipe, or just a cozy way to use cabbage, this flavorful one-pot soup is always a good choice.
