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Weight-Loss Cabbage Soup (Healthy, Vegan)

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5 from 20 reviews

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.

Ingredients

Units Scale
  • (2) 14–ounce cans of diced tomatoes, low-sodium or no salt added
  • 1/4 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

  1. Add the tomatoes, dry onion soup mix, and low-sodium vegetable broth to a large soup pot or dutch oven and mix well.
  2. Add the remaining vegetables to the pot, gently stir, and make sure everything is well combined. Let the soup come to a boil.
  3. 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.
  4. Enjoy!

Equipment

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

Find it online: https://shaneandsimple.com/weight-loss-cabbage-soup-healthy-vegan/