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
Scale
- 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.