Weight-loss cabbage soup is made with diced tomatoes, celery, carrots, onion, and herbs. High in fiber and low in fat, it’s vegan, healthy, and so easy to make.
Ask most people to name their favorite veggie and chances are cabbage doesn’t make the top 10. But, this delicious cabbage soup recipe is going to change that. It’s made with wholesome simple ingredients, full of flavor,
Green cabbage, bell peppers, carrots, diced tomatoes, savory spices, and onions simmered to perfection in a delicious tomato broth. It’s one of the simplest, most convenient, cheapest, and nourishing soups you can make.
Cabbage soup is often referred to as “detox soup” or “weight-loss soup” because it’s clean, packed full of nutrients, and super low in calories and fat. It’s also high in fiber so you’ll feel full hours after you’ve eaten.
If you are looking for a way to take off a few of those extra unwanted pounds, this cabbage soup is perfect.
If you want to make this soup a little heartier just toss in some potatoes or serve it up with my homemade vegan cornbread.
Alright, LET’S MAKE IT!
Table of Contents
Ingredients You’ll Need For Cabbage Soup
- Green Cabbage
- Diced Tomatoes: I used two 14-ounce cans of no-salt-added fire-roasted tomatoes. But, any type of canned tomatoes would work.
- Copycat Lipton Onion Soup Mix
- Low-Sodium Vegetable Broth: You can use water, but the stock or broth adds. more flavor.
- Veggies: celery, bell peppers, carrots, and onions. They’re packed with nutrients, hearty, and flavorful.
- Optional: salt and pepper as needed
How To Make Vegan Cabbage Soup
- Add the tomatoes, dry onion soup mix, and low-sodium vegetable broth to a large soup pot or dutch oven and mix well. Then, heat the mixture over medium heat.
- While you are waiting for the mixture to come to a boil add the remaining vegetables to the pot. Gently stir and make sure everything is well combined. Taste and season with salt and pepper as needed.
- Once the soup comes to a boil reduce the heat to medium-low, cover the pot with a lid, and let the soup simmer for 60-90 minutes or until the veggies are tender.
That’s it! A delicious and healthy vegetarian cabbage soup. It’s super basic so you can add more veggies or other sources of flavor if you prefer.
Serving Suggestions
Once the soup is ready, spoon it into bowls, top with fresh parsley, and enjoy! Serve this soup with some hearty slices of my Whole Wheat Beer Bread or No Yeast Bread.
If you want to make it a full meal serve it with my Blackened Tofu or Vegan Chickpea Salad Sandwich. Amazing!
Tip For Making Cabbage Soup
One of the best things about this delicious soup is its versatility. It’s nothing but nutrition in a bowl but you can also throw in some amazing add-ins to make it a bit heartier if you wish.
Try some of these delicious add-ins:
- Protein: If you’re looking to add in some extra protein, beans are an excellent choice. Chickpeas, cannellini beans, and green beans are delicious options.
- Spices: A great way to add more depth of flavor while still keeping it healthy is by using fresh herbs and spices. I like basil, thyme, bay leaves, oregano, and fresh minced garlic are always my go-to. If you like a little heat, sprinkle in some red pepper flakes.
- Veggies: You can add bulk and heartiness to this soup while still keeping it low in calories simply by tossing in some extra vegetables. A few of my favorites are chopped zucchini and squash.
Cabbage Soup FAQ
How Do I Make Vegan Cabbage Soup In My Instant Pot?
Simply add all the ingredients to your multi-functional pressure cooker or Instant Pot, close the lid and lock it. Cook on high pressure for 15 minutes. Release the pressure using the natural release method. Enjoy.
How Do I Make Vegan Cabbage Soup In My Slow Cooker?
Toss all the ingredients into the crockpot, cover, and cook on low for 5-6 hours or high for 3-4 hours.
Freezing Cabbage Soup
Leftover vegan cabbage soup can be frozen for up to 3 months. Let the soup cool to room temperature, and store in a tightly sealed freezer-safe container or bag.
How Long Does Vegan Cabbage Soup Keep?
You can store this vegan cabbage soup in the fridge in an airtight container for up to 5 days. Remove and reheat in the microwave or on the stovetop.
More Vegan Soup Recipes
Check out this delicious list of healthy, vegan soups!
If you want more “colder weather” soups be sure and check out this list of The Best Vegan Fall Soup Recipes that are guaranteed to keep you all nice and cozy.
PrintWeight-Loss Cabbage Soup (Healthy, Vegan)
This vegan Cabbage Soup is so easy to make, loaded with nutrients, and absolutely delicious! It’s low in calories, low in fat, and full of flavor.
- Prep Time: 10 mins.
- Cook Time: 60 mins.
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: One Bowl
- Method: Stove
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- (2) 14–ounce cans of diced tomatoes, low-sodium or no salt added
- ¼ cup Copycat Lipton Onion Soup Mix
- 4 cups low-sodium vegetable stock
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 2 bell peppers, chopped (any color is fine)
- 2 onions, roughly chopped
- 1 head of cabbage, chopped
- Salt and pepper to taste
Instructions
- Add the tomatoes, dry onion soup mix, and low-sodium vegetable broth to a large soup pot or dutch oven and mix well.
- Add the remaining vegetables to the pot, gently stir, and make sure everything is well combined. Let the soup come to a boil.
- Once the soup comes to a boil, reduce the heat to medium-low, taste and season with salt and pepper, cover the pot with a lid, and let the soup simmer for 60-90 minutes or until the veggies are tender.
- Enjoy!
Notes
To make in your Instant Pot: simply add all of the ingredients to your multi-functional pressure cooker or Instant Pot, close the lid and lock it. Cook on high pressure for 15 minutes. Release the pressure using the natural release method. Enjoy.
To make in your slow cooker: toss all of the ingredients into the crockpot, cover, and cook on low for 5-6 hours or high for 3-4 hours.
Freezing: leftover vegan cabbage soup can be frozen for up to 3 months. Let the soup cool to room temperature, and store in a tightly sealed freezer-safe container or bag.
You can store this vegan cabbage soup in the fridge in an airtight container for up to 5 days. Remove and reheat in the microwave or on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 86
- Sugar: 10.3 g
- Sodium: 138.7 mg
- Fat: 0.3 g
- Carbohydrates: 18.3 g
- Fiber: 5.7 g
- Protein: 3 g
- Cholesterol: 0 mg
I love this recipe!!!!I It is so good!!!!
I heard your interview on The Exam Room and bought your bread book and have enjoyed it. I made this soup with a loaf of homemade bread and it did not disappoint. The flavor profile is amazing and I will definitely make it again!
Shane,
This is my second time making this soup. The first time, I had to make the bouillon and onion soup mix. Even with the extra time making those to add to the soup, it was well worth it! Today, I needed to make more of the onion soup mix as I didn’t want to run out. I did have to add more liquid both times because of all the vegetables.
This is my go to soup – it is easy to make and tastes amazing! It can be served many different ways – over rice, over a baked potato, or just in a bowl.
I have made several of your recipes and they have all been wonderful! Thank you.
Wow, this so good. I love the complexity of flavor in this, and with very little salt and no fat! Thank you, Shane!
I made this soup tonight and I must say it was an adventure since I had to make the bouillon mix to make the Lipton knock off onion mix to make the soup. Well it was all worth it. As someone else commented it does have a sweetness to it. I always struggle to get a good flavor to my soups but the spice mixes used in this soup give it a wonderful well blended and balanced flavor. I did have to add another 2 cups of water and then added some more of the boulion mix and onion mix since apparently my vegetables are bigger than the ones you used and didn’t look like there was going to be enough broth to cook the vegetables. I also had a parsnip I needed to use and added some mushroom’s. I cooked some rice ramen noodles in a little of the soup juice on the side to make a full meal. Oh my how filling this turned out to be and you can’t beat the calorie density of this soup. Can’t wait to have some more tomorrow and see how the flavors are after sitting for a day. Great job Shane!
I love this soup! Your onion soup mix is definitely the key to its flavor too! I also eat it with chopped avacado mixed in as a meal! The avacado provides a creamy element to it I love.
Dude, I have yet to try one of your recipes that’s not a keeper. Gonna add some beans and potatoes next time. You the man.
Awesome!
Just one more 5 star raving review. We loved it and it is so very easy to make. I am off to make more soup mix for next time
Thank you so much!
I’ve never had cabbage soup, much less made it. Made this for my in-laws tonight and it was raves all around!!! It is sooo delicious! Poured the canned tomatoes in last to avoid the dreaded food burn message in the instant pot. I used Imagine No-Chicken broth, and chopped up 1 sweet onion and 1 red onion. Fantastic!
I made this cabbage soup with the copycat Lipton spice mix. This is different from the plain cabbage soup I’ve made in the past. Excellent flavor!!!! I look forward to having leftovers for lunch.
Hi Shane,
I made this soup this morning; yesterday, as we drove home to SW Pennsylvania from visiting dear friends in Tupelo, we passed right by/through Booneville, and we waved “in your direction” in the darkness, ha ha! There was a large, healthy head of cabbage in our CSA share and this was the perfect recipe to make with it. I love finding tasty recipes that don’t lean on added oils to make them taste good. I visit your site often, especially after reading something in one of your emails from time to time. Example — the meatloaf recipe you offered in a fall recipe compilation this past week. It’s on the docket!
Can I freeze the leftovers? Loved the soup. Family is suffering from covid-19 so I made it but small appetites.
Yes, absolutely! Just let it cool completely and place it in a freezer-safe container. You can freeze it for up to 3 months.
I was making another vegan cabbage soup, and decided to try yours tonight. WOW – my new favorite! Both my hubby and I had two big helpings. It’s absolutely delicious. The best flavor ever! Thanks for another winning recipe!
Ohmigoodness… I made this last week for the first time (never did anything with cabbage before!) as I am trying to eat healthier and this definitely qualifies, but I had no idea of how much I would really love it! I made your Irish soda bread with it, yum! I thought a cabbage soup would be a little bitter or sour but it’s almost a little sweet. Amazing! Hubby and I had it throughout the week and I have just made another batch today. I sent the recipe to both my dad and brother, bragging on how fantastic it is. Thank you!
Wow, Emily, that’s awesome! I’m so glad you enjoyed it and thanks for reaching out and sharing.
This was the second time I made this. So delicious! I added TVP to make it a bit more hearty and a complete meal. Of course, I also served your Beer Bread. Yum!
Sounds delicious! Thank you for sharing.
Could you use collard greens instead of cabbage in this? (Only cause I accidentally ordered a 2 lb bag of collard greens and want to use it up! LOL)
I think that’s an excellent idea. You may have to cook a bit longer. But, the soup is meant to sit and simmmer. LOVE collard greens.
Would this work in the instant pot? Sounds fantastic!!
It looks great but I will put in beans and spinach so its like Dr. Joes Furman who says GBOMBS Greens, Beans Onions Mushroom’s and Seeds and nuts but not seeds and nuts onions greens and mushrooms but it looks great thanks so much
This is a wonderful soup–easy, flavorful, and so, so good. The onion soup mix recipe is great! Made up some extra and have it in a jar ready to go. We love this soup with our “millet butter” on Wasa light rye crackers. Thanks!!
Shane- I love cabbage soup and this is the best I have EVER had. The Copycat Lipton Onion Soup Mix is fantastic and I use it in other soups now
Thank you so much, Myra!
This is so good! And simple! Also it smells amazing cooking, and thankfully tastes just as amazing! Thank you!
Shane,
This is so very much like a cabbage soup recipe that I’ve made for years. So delicious! In the past I added a pound of browned ground chuck. When I began to change my eating, I dropped the beef and added a can of red kidney beans. After over 20 years, it is still one of my favorite soups to make on a chilly evening. Your cornbread completes the meal.
Thank you:)