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A rustic white ceramic bowl filled with vibrant fat-burning cabbage soup, garnished with fresh herbs, showcasing a healthy detox soup meal.

Fat-Burning Cabbage Soup That Actually Tastes Amazing

Discover the best Fat-Burning Cabbage Soup recipe that's packed with flavor, easy to make, and perfect for your health and weight loss goals. This low-calorie, nutrient-dense soup will keep you full and satisfied.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 large Onion chopped
  • 2 Carrots chopped
  • 2 stalks Celery chopped
  • 4 cloves Garlic minced
  • 1 medium head Green Cabbage chopped
  • 2 Bell Peppers any color, chopped
  • 28 oz Fire-Roasted Diced Tomatoes undrained
  • 8 cups Vegetable or Chicken Broth low sodium
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/4 tsp Red Pepper Flakes or to taste
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Knife and Cutting Board

Instructions
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
  2. Add the minced garlic and cook for another minute until fragrant. Stir in the dried oregano, basil, and red pepper flakes and cook for 30 seconds to bloom the spices.
  3. Add the chopped cabbage, bell peppers, and undrained fire-roasted tomatoes to the pot. Stir everything together.
  4. Pour in the vegetable broth and season with salt and black pepper. Increase the heat to bring the soup to a boil.
  5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 20-25 minutes, or until the cabbage and other vegetables are tender.
  6. Taste the soup and adjust seasoning if necessary. Serve hot.

Notes

Add Protein: Stir in shredded chicken, ground turkey, or chickpeas for a more filling meal.
Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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