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This Vegetable weight loss soup recipe is delicious, healthy, filling and flavourful. Make this healthy soup in 20Minutes with the help of your pressure cooker or Instant Pot. Gluten-free, Low GI, whole 30 Soup recipe. New recipes in my 20 Minute Meals Recipes. 

Easy Cabbage Soup Recipe

This easy cabbage soup recipe is healthy, vegetarian, low calorie and meal prep friendly. Made with cabbage, tomatoes, carrots, celery, bell pepper and simple herbs, it can be cooked on the stovetop, in the Instant Pot or in the slow cooker. Course:
4 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Course Soup, soups stews
Cuisine American, Global
Servings 6
Calories 108 kcal

Equipment

  • Large soup pot or Dutch oven
  • Sharp knife
  • Chopping board
  • Instant Pot optional
  • Slow cooker optional

Ingredients
  

  • 1 tablespoon olive oil
  • 2 medium onion chopped
  • 3 garlic cloves minced
  • 4 carrots chopped
  • 4 celery stalks chopped
  • 2 green bell pepper chopped
  • 6 cups chopped green cabbage
  • 2 cups chopped tomatoes or 1 can diced tomatoes
  • 1 tablespoon tomato paste optional
  • 5 cups low-sodium vegetable broth or water
  • 2 bay leaves
  • 1 teaspoon mixed dried herbs or Italian seasoning
  • 1/2 teaspoon black pepper
  • 1 teaspoon red chili flakes adjust to taste
  • Salt to taste
  • 1 tablespoon lemon juice or apple cider vinegar
  • 6 tablespoons chopped parsley or cilantro

Instructions
 

  • Heat olive oil in a large soup pot over medium heat.
  • Add onion and sauté for 3 to 4 minutes until softened.
  • Add garlic and cook for 30 seconds.
  • Add carrots, celery and bell pepper. Cook for 4 to 5 minutes, stirring often.
  • Add tomatoes, tomato paste if using, bay leaves, dried herbs, black pepper, chili flakes and salt. Cook for 3 to 4 minutes.
  • Add chopped cabbage and vegetable broth. Stir well.
  • Bring to a boil, then reduce heat and simmer for 25 to 30 minutes, or until cabbage and vegetables are tender.
  • Remove bay leaves. Stir in lemon juice or vinegar.
  • Taste and adjust seasoning. Garnish with fresh parsley or cilantro and serve hot.

Instant Pot Instructions:

  • Use sauté mode to cook onion, carrots, celery and bell pepper for 3 to 4 minutes.
  • Add garlic and cook for 30 seconds.
  • Add tomatoes, cabbage, broth, bay leaves, herbs, black pepper, chili flakes and salt.
  • Pressure cook on high for 5 minutes.
  • Let pressure release naturally for 5 minutes, then carefully release remaining pressure.
  • Stir in lemon juice or vinegar and garnish with fresh herbs.

Slow Cooker Instructions:

  • Add all ingredients except lemon juice and fresh herbs to the slow cooker.
  • Cook on low for 6 to 7 hours or high for 3 to 4 hours.
  • Stir in lemon juice or vinegar before serving.
  • Garnish with fresh herbs.

Video

Notes

For more protein, add white beans, chickpeas, lentils, tofu, paneer or edamame.
For a low carb version, skip potatoes, rice, pasta and beans. Add mushrooms, spinach, zucchini or green beans. For a thicker soup, blend 1 to 2 cups of cooked soup and stir it back into the pot.
Store leftovers in an airtight container in the fridge for 3 to 4 days. Freeze for up to 3 months.
Nutrition note: Nutrition will vary depending on broth, vegetables and add-ins. Calculate final values in WPRM after entering exact ingredients.

Nutrition

Calories: 108kcalCarbohydrates: 24gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 307mgPotassium: 741mgFiber: 7gSugar: 12gVitamin A: 7689IUVitamin C: 91mgCalcium: 118mgIron: 3mg
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