This cabbage soup is not only delicious and flavorful but chock full of vegetables with lots of fiber and is very satisfying. All you need to do is dump everything in the slow cooker and let it do the work for you
I don’t know about you, but I crave all the soup recipes when it’s cold outside. I’ve been trying to eat healthier, so I’ve been making more vegetable soups like this one recently.
This cabbage soup AKA weight loss soup is a great way to get your daily vegetables in with little calories. It is also very satisfying. It’s whole 30 friendly and zero points for weight watchers. It’s pretty much great for any lifestyle. Whenever I’m trying to lose weight (especially after I’ve had babies), this cabbage soup always makes it’s way into my meal rotation.
Cabbage soup diet
Have you heard of the cabbage soup diet? You can read more about it here, but basically it is a short term diet (cleanse) where you eat this cabbage soup for lunch and dinner and add in some other foods such as fruit, grains. It’s definitely not sustainable long term, but might be good to kick-start a diet for a couple days. I’ve never actually done it before (I think I would get bored honestly), but I love the soup! It’s so good for you and tastes delicious. Even my kids will eat it. I wouldn’t say they “LOVE IT,” but they’ll definitely eat it over raw vegetables any day.
This soup also makes great leftovers for lunch. I usually end up freezing half the recipe as well.
You can absolutely substitute vegetables with this soup, however you want to end up with about 8 cups of vegetables. I like to stay away from starchy vegetables, like potatoes… however you can definitely add them in. It makes it a little more heartier. Sometimes I’ll add in a can of kidney or northwestern beans as well to make it go a little further. It adds a delicious flavor too.
For more soup recipes, check out:
Cabbage soup recipe
Slow cooker cabbage soup
- 1 cup chopped yellow onion
- 2-3 cups chopped cabbage
- 1-2 cups cut green beans
- 1 cup chopped celery
- 1 cup chopped or shredded carrot
- 1 small zucchini diced
- 1 bell pepper chopped
- 1 15-ounce can diced tomatoes (can use Italian or basil for more flavor)
- 2 Tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- 1 32-ounce package nonfat vegetable broth, beef broth or chicken broth
- S&P to taste
- Place all of the vegetables in the bottom of the slow cooker base. Add in the tomato paste. Then sprinkle the Italian seasoning and S&P over the vegetables and pour in the broth. Slow cook for 4-5 hours or on low for 7-8 hours. S&P to taste.
Hope you enjoy the soup!