Cabbage Fat-burning Soup

A light, hearty vegetable soup packed with cabbage and colorful vegetables. It’s low in calories and filling, making it a good option for a lighter meal. There’s no specific soup that literally “burns fat,” but this recipe can fit well into a calorie-conscious diet.

Ingredients

• 1 medium head green cabbage, chopped
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups low-sodium vegetable or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• ½ teaspoon red pepper flakes, optional
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Optional additions:

• 1 cup zucchini, diced
• 1 cup green beans, chopped
• 1 cup cooked shredded chicken for extra protein
• ½ cup cooked beans for added fiber and protein

Nut Information

• Nuts: None
• Tree nuts: None
• Peanuts: None
• Nut-free: Yes, as written
• If using packaged broth or canned ingredients, check the labels for allergen warnings if preparing this for someone with a severe allergy.

Instructions

1. Prepare the vegetables
   Wash and chop the cabbage, onion, carrots, celery, and bell pepper. Mince the garlic.
2. Sauté the aromatics
   Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the garlic
   Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.
4. Add the remaining ingredients
   Add the chopped cabbage, diced tomatoes with their juices, broth, oregano, basil, smoked paprika, black pepper, salt, red pepper flakes, and bay leaf.
5. Simmer
   Bring the soup to a gentle boil. Reduce the heat to low, cover partially, and simmer for 25–35 minutes, or until the cabbage and vegetables are tender.
6. Finish the soup
   Remove the bay leaf. Stir in the lemon juice and fresh parsley. Taste and adjust the salt, pepper, or red pepper flakes as desired.
7. Serve
   Ladle into bowls and serve hot. For a more filling meal, add cooked shredded chicken or beans.

Q/S (Quantity & Serving Information)

• Prep time: 15 minutes
• Cook time: 30–35 minutes
• Total time: 45–50 minutes
• Servings: 6–8
• Serving size: About 1½ cups
• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
• Reheating: Warm on the stovetop or microwave until heated through.
• Approximate calories: 100–140 calories per serving, depending on the broth and exact vegetables used.
• Protein: Low unless chicken or beans are added.
• Carbohydrates: Primarily from the vegetables.
• Gluten-free: Naturally gluten-free when using gluten-free broth.
• Dairy-free: Yes.
• Vegetarian: Yes when vegetable broth is used.
• Vegan: Yes when vegetable broth is used and no chicken is added.