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Healthy cabbage soup recipe for weight loss with fresh vegetables

Weight Loss Cabbage Soup

A delicious and nutritious soup packed with vibrant vegetables, ideal for staying on track with wellness goals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Healthy
Calories: 100
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon extra-virgin olive oil For sautéing the vegetables.
  • 1 medium onion, chopped Forms the flavorful base.
  • 4 medium carrots, chopped Adds color and nutrition.
  • 4 stalks celery, chopped Enhances the texture.
  • 4 cloves garlic, minced Adds robust flavor.
Main Ingredients
  • 4 cups chopped cabbage The star ingredient.
  • 1 medium bell pepper, chopped Adds sweetness.
  • 1 medium zucchini, chopped Boosts the nutritional profile.
  • 1 14-ounce can diced tomatoes Brings freshness and acidity.
  • 8 cups bone broth or low-sodium vegetable broth Forms the soup base.
  • 1 leaf bay leaf Enhances flavor.
  • 1 teaspoon oregano Adds aromatic essence.
  • 1 teaspoon basil Captures the essence of summer.
  • ½ teaspoon red pepper flakes For a hint of heat.
  • 1 teaspoon salt, optional To enhance flavors.
  • ½ teaspoon black pepper Classic seasoning.

Method
 

Using an Instant Pot
  1. Set your Instant Pot to the sauté setting and add the olive oil. Allow it to heat for 1 minute.
  2. Add the chopped onion, carrots, and celery. Cook while stirring occasionally until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
  3. Add the chopped cabbage, bell pepper, zucchini, diced tomatoes, broth, bay leaf, oregano, basil, red pepper flakes, and salt and pepper. Stir to combine.
  4. Secure the lid and close the steam vent. Set to HIGH pressure for 4 minutes, noting it will take about 15 minutes for pressure to build.
  5. Once the timer goes off, let it naturally release for 5 minutes then use the quick release valve for any remaining steam. Season to taste before serving.
Stovetop Method
  1. Heat the olive oil in a large saucepan over medium heat. Add onion, carrots, and celery. Stir occasionally until softened, about 5 minutes. Include the minced garlic for the last minute.
  2. Add the remaining ingredients: cabbage, bell pepper, zucchini, tomatoes, broth, bay leaf, and spices. Stir to combine and bring to a boil.
  3. Reduce heat and let it simmer for about 20 minutes, stirring occasionally.
  4. Taste, adjust salt and pepper as needed, and serve hot.
Slow Cooker Method
  1. Add all ingredients to the slow cooker.
  2. Cook on LOW for 8 hours or HIGH for 5 hours.

Notes

For added flavor, top with fresh herbs like parsley or cilantro before serving. Consider blending a small portion of the soup for a creamier texture.