You know those days when you want something warm, filling, but won’t leave you weighed down? That’s exactly why I make this low calorie cabbage soup with vegetables on repeat. It’s my go-to when I need a healthy reset or just crave something simple yet satisfying. The first time I whipped it up, I was skeptical—could something this easy really taste this good? But trust me, the way the cabbage softens into the broth, soaking up all those flavors from the garlic and herbs? Pure magic. And at just around 120 calories per bowl, you can enjoy it guilt-free. It’s one of those recipes that proves healthy eating doesn’t have to mean sacrificing flavor or comfort.
Why You’ll Love This Low Calorie Cabbage Soup with Vegetables
Oh, where do I even start with why this soup is such a winner? First off, it’s packed with all the good stuff while keeping calories totally in check—just 120 per bowl! That means you can go back for seconds (or thirds, no judgment here) and still feel amazing. Let me count the ways you’ll adore this:
- Super simple: It comes together in under 45 minutes with basic ingredients you probably have already. No fancy techniques, just chop, simmer, and enjoy!
- Nutrient powerhouse: Between the cabbage, carrots, and tomatoes, you’re getting loads of vitamins C and A plus a great fiber boost to keep you full.
- Meal prep dream: The flavors get even better after a day or two in the fridge, making it perfect for grab-and-go lunches all week.
- Crowd-pleaser: Even veggie skeptants love how the natural sweetness from the carrots and tomatoes balances the savory broth.
Seriously, this is the kind of recipe that makes healthy eating feel effortless and downright delicious. I make it at least once a week!
Ingredients for Low Calorie Cabbage Soup with Vegetables
This soup couldn’t be simpler—just wholesome ingredients that pack a flavor punch while keeping it light. Here’s what you’ll need to make it happen:
- 1 tbsp olive oil – Just enough to sauté everything without making it heavy
- 1 onion, chopped – Any color works, but I love yellow for its sweetness
- 2 garlic cloves, minced – Don’t skimp here—this is where the magic starts!
- 1 carrot, diced – About 1 cup gives the perfect texture
- 1 celery stalk, diced – Great for that subtle earthy base note
- 4 cups green cabbage, shredded – About half a medium head
- 1 can diced tomatoes (14.5 oz) – With juices for extra liquid
- 4 cups low sodium vegetable broth – Your soup’s flavor backbone
- 1 tsp dried thyme – That cozy herbal touch
- 1 tsp dried oregano – A little Mediterranean flair
- Salt and pepper to taste – Start light, you can always add more
Ingredient Notes and Substitutions
Listen, I’m all about flexibility in the kitchen! Here are my favorite swaps when I’m improvising with what’s in my pantry:
No fresh garlic? Use ½ tsp garlic powder instead—just bloom it in the oil with the onions. Running low on cabbage? Try swapping half for chopped kale or bok choy. If you’re using fresh tomatoes (about 2 cups diced), you might need an extra ½ cup broth since they’re juicier. And that vegetable broth? Chicken broth works great too if that’s what you’ve got. The dried herbs can be mixed up too—sometimes I’ll do Italian seasoning instead, or toss in a bay leaf while it simmers (just remember to fish it out later!). The point is—this soup adapts to YOU.
How to Make Low Calorie Cabbage Soup with Vegetables
Alright, let’s get cooking! This soup is so easy, you’ll wonder why you don’t make it every week. Just follow these simple steps, and you’ll have a pot of flavorful, low calorie goodness in no time.
Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Toss in your chopped onion and minced garlic—don’t rush this part! Sauté them for about 3-5 minutes until they’re soft and fragrant. You want them just starting to turn golden, not browned. This is where the flavor base starts, so take your time.
Step 2: Add your diced carrot and celery. Stir them around for another 5 minutes. They’ll still be a little firm, but you’re just looking to take that raw edge off before adding the liquids. Trust me, this little step makes all the difference in texture.
Step 3: Now comes the fun part—toss in all that shredded cabbage, your can of diced tomatoes (juices and all!), veggie broth, and herbs. Give it a good stir, then crank the heat up to bring it to a boil. You’ll see the cabbage start to wilt almost immediately!
Step 4: Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes. The veggies should be tender but not mushy—poke a carrot piece with a fork to check. The broth will have taken on all those wonderful flavors by now!
Step 5: Finally, season with salt and pepper to taste. I always start with about ½ tsp salt and a few grinds of pepper, then adjust after tasting. The broth should taste bright and savory, not flat. And that’s it—soup’s on!
Tips for Perfect Low Calorie Cabbage Soup with Vegetables
Here’s the secret—this soup is forgiving, but a few little tricks will make it even better:
If you’re short on time, you can skip the simmering step and just cook it uncovered at a gentle boil for 10-15 minutes. The broth will reduce slightly, intensifying the flavors. Always taste before serving—if it’s a little bland, add a splash of lemon juice or cider vinegar to brighten it up. And don’t worry if it looks like too much cabbage at first—it cooks down to about half its volume. Leftovers? They’re even better the next day when all those flavors have really melded together. Just store in an airtight container in the fridge for up to 5 days, or freeze portions for quick meals later!
Serving Suggestions for Low Calorie Cabbage Soup with Vegetables
Now for my favorite part—how to serve this gorgeous bowl of goodness! I love topping mine with a big handful of fresh parsley or dill for that pop of color and freshness. A squeeze of lemon juice right at the end brightens everything up beautifully. If you’re feeling fancy, a sprinkle of Parmesan or a dollop of Greek yogurt adds nice creaminess without too many extra calories. And please—don’t forget the crusty whole grain bread for dunking! It’s the perfect way to soak up every last drop of that flavorful broth. For a protein boost, I’ll sometimes add a can of rinsed white beans right in the pot during the last 5 minutes—so easy!
Storage and Reheating Instructions
Oh, you’ll love how well this soup keeps! Just let it cool completely, then pop it in an airtight container—it’ll stay fresh in the fridge for up to 5 days. When you’re ready to eat, reheat it gently on the stove over medium-low heat, stirring occasionally. If it’s thickened up a bit, just add a splash of broth or water to loosen it. And yes, it freezes beautifully! Portion it into freezer-safe containers (leave about an inch of space at the top for expansion), and it’ll keep for 2-3 months. To reheat from frozen, I just thaw it overnight in the fridge, then warm it up—so easy for those busy weeknights!
Nutritional Information
Here’s the best part—this soup is as good for you as it is delicious! Each serving (about 1¼ cups) comes in at just 120 calories, with 4g fat (only 1g saturated), 3g protein, and a whopping 5g fiber to keep you full. You’re also getting loads of vitamins—70% of your daily vitamin C and 60% vitamin A in every bowl! The 18g carbs come mostly from all those wonderful veggies, with just 8g natural sugars. Sodium stays reasonable at 300mg when using low-sodium broth. Just remember—nutrition can vary slightly based on your exact ingredients and brands, but this gives you a great baseline for how light and nutritious this soup really is!
Frequently Asked Questions
Can I freeze this low calorie cabbage soup with vegetables?
Absolutely! This soup freezes like a dream—just let it cool completely first. I like to portion it into freezer-safe containers or zip-top bags (leave some space for expansion). It’ll keep beautifully for 2-3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat gently on the stove. The texture stays perfect, and honestly? The flavors might even taste better after freezing!
How long does this soup last in the fridge?
Stored properly in an airtight container, your cabbage vegetable soup will stay fresh for about 5 days in the refrigerator. I actually think it tastes best on day 2 or 3 when all the flavors have really melded together. Just give it a good stir before reheating—you might need to add a splash of broth or water if it’s thickened up.
Can I make this soup in a slow cooker?
You bet! For a hands-off version, sauté the onions, garlic, carrots and celery first (this step really builds flavor), then dump everything into your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The cabbage will be melt-in-your-mouth tender! Just be sure to taste and adjust seasonings at the end since slow cooking can mute flavors a bit.
What can I add to make it more filling?
Oh, I’ve got tons of ideas here! My favorite protein boost is adding a can of rinsed white beans or chickpeas during the last 10 minutes of cooking. For meat lovers, some cooked shredded chicken or turkey works great. You could also stir in a handful of quinoa or brown rice when you add the broth—just increase the liquid a bit. And don’t forget a sprinkle of Parmesan or a dollop of Greek yogurt when serving for extra richness!
Low Calorie Cabbage Soup with Vegetables
Ingrédients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add carrot and celery. Cook for 5 minutes, stirring occasionally.
- Stir in cabbage, diced tomatoes, vegetable broth, thyme, and oregano. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until vegetables are tender.
- Season with salt and pepper to taste. Serve hot.