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Looking for a light, nourishing meal that actually satisfies? This weight loss cabbage soup is packed with fresh veggies, full of flavor, and ready in under an hour. With plenty of fiber and very few calories, it’s a simple way to reset, beat cravings, and support healthy digestion while still feeling full.
Every bowl is loaded with tender cabbage, naturally sweet carrots, juicy tomatoes, and a savory mix of garlic and onions, all simmered in an herb-infused vegetable broth. The result is a soothing, detox-friendly soup that’s both energizing and comforting.
Table of contents
Ingredients for Cabbage Weight Loss Soup
More than just a “diet soup,” this recipe is crave-worthy comfort food you’ll actually want to eat—nourishing, wholesome, and delicious down to the last spoonful. These ingredients are where it shines:
- Fire-roasted tomatoes: These smoky, slightly sweet tomatoes bring a deeper, more complex flavor than regular canned varieties. Go to the canned goods aisle for great organic options.
- Napa cabbage: This tender, slightly sweet cabbage is softer and more delicate than traditional green cabbage, making it perfect for quick-simmering soups. Find it near bok choy and other Asian greens in the produce section.
- Kimchi: The secret ingredient that brings gut health and serious flavor. You can find it at the refrigerated section near sauerkraut and pickles.
- Cannellini beans: Creamy, protein-rich, and full of fiber, these white beans make the soup more satisfying and help keep you full longer. Look for BPA-free cans and low-sodium options when possible. You can also find them dried in bulk bins.
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How to Make Weight Loss Cabbage Soup
This weight loss cabbage soup recipe comes together in one big pot using fresh veggies and pantry staples you probably already have on hand. With just a little chopping and simmering, you’ll have a nourishing, flavorful soup perfect for any day of the week. Here’s how to make it:
- Heat a splash of avocado oil over medium heat in a large soup pot. Add onion, garlic, celery, and carrots, and sauté until softened (about 5–7 minutes).
- Toss in the chopped Napa cabbage and stir well to combine. Let it cook down gently, stirring occasionally, until slightly softened.
- Pour in the fire-roasted tomato, minced garlic and spices. Give everything a good stir to combine.
- Add a good amount of vegetable stock in the mixture.
- Add creamy cannellini beans and kimchi into the simmering pot.
- Reduce the heat to let the soup simmer. Then, take off heat and stir in chopped fresh cilantro and a generous squeeze of lime juice.
Storing and Reheating
This soup is perfect for batch cooking, so don’t hesitate to make a big pot. Once the soup has cooled completely, portion it into airtight containers or mason jars for easy storage in the fridge. For longer-term meal prep, pour the soup into freezer-safe bags or containers and lay them flat in the freezer to save space. When you’re ready to reheat, simply warm it on the stovetop over medium heat or pop it in the microwave.
Recipe Tips
One of the best things about this cabbage soup diet recipe is it’s endlessly customizability. Whether you’re using up veggies in your fridge or craving something a little heartier, these simple swaps and flavorful add-ins make it easy to keep things interesting:
- Have extra produce to use up? Toss in bell peppers, mushrooms, spinach, kale, or cauliflower. Add heartier veggies earlier so they have time to cook, and more delicate ones (like greens) toward the end.
- Craving more heat? Adding some sliced jalapeño, or extra red pepper flakes can rev up the metabolism and add a gentle kick that balances the broth perfectly.
- Switch the broth: Swap the vegetable broth for mushroom broth, or even miso broth to deepen the flavor and support digestive health.
- Add a scoop of cooked brown rice, quinoa, or farro before serving. These whole grains soak up the broth beautifully and turn the soup into a satisfying one-bowl dinner.
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Weight Loss Cabbage Soup
Ingredients
- 1 tablespoon avocado oil
- 2 carrots diced
- ½ yellow onion diced
- 1 celery rib diced
- 1 (15-ounce) can fire-roasted tomatoes with green chilis canned
- 2 garlic cloves minced
- 1 head napa cabbage cored and chopped
- ¼ cup kimchi
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 1 (15-ounce) can cannellini beans rinsed
- ¼ cup chopped fresh cilantro
- dash cayenne pepper if needed
- 1 tablespoon lime juice
Instructions
- Heat oil in a large soup pot over medium heat. Add onions, carrot, celery, cook, stirring frequently, until softened, 10 to 12 minutes.
- Add cabbage; cook, stirring occasionally until slightly softened, about 10 minutes more.
- Add tomatoes, garlic, cumin, kimchi, broth, and beans. Cover and bring to a boil over high heat.
- Reduce heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
- Remove from heat and stir in cilantro and lime juice.
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Notes
- Storage Tips: Let the soup cool completely before refrigerating. Store in an airtight container for up to 5 days, or freeze in individual portions for up to 2 months.
- Broth Boost: Use low-sodium vegetable broth if you’re watching salt intake. For added depth, stir in a spoonful of white miso or a dash of tamari.
- Cabbage Options: Napa cabbage cooks down quickly and adds a mild flavor, but green cabbage or savoy are great substitutes if that’s what you have on hand.
- Add-Ins: Stir in baby spinach, kale, or chopped zucchini at the end of cooking for extra greens.
- Spice Control: The cayenne adds gentle heat—feel free to omit or increase based on your preference.
- Kimchi Tip: Add kimchi just before serving to retain its crunch and probiotic benefits.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
To make weight loss cabbage soup, start by sautéing onions, carrots, and celery in a bit of avocado oil until softened. Add chopped cabbage and cook until slightly tender. Stir in garlic, fire-roasted tomatoes, vegetable broth, spices like cumin and cayenne, and cannellini beans for fiber and protein. Simmer until all the veggies are tender, then finish with fresh lime juice and chopped cilantro for a burst of flavor. The result is a low-calorie, nutrient-rich soup that’s filling and satisfying, perfect for healthy meal prep.
While results vary, some people report losing 5 to 10 pounds in a week on the cabbage soup diet. However, much of this initial weight loss is water weight, not fat. The cabbage soup diet is a very low-calorie, short-term plan, and it’s not meant for long-term use. For sustainable weight loss, it’s best to enjoy cabbage soup as part of a balanced, whole-food diet rather than relying on restrictive meal plans.
Weight loss cabbage soup is made with wholesome, low-calorie ingredients that keep you full and energized. The base includes avocado oil for sautéing, followed by a flavorful mix of yellow onion, carrots, and celery. Crisp Napa cabbage adds bulk and fiber, while fire-roasted tomatoes bring smoky richness. Garlic and warming spices like ground cumin and cayenne pepper enhance both taste and metabolism support.
Vegetable broth ties everything together, and cannellini beans provide plant-based protein to help you stay satisfied. Optional additions like kimchi offer a gut-healthy probiotic boost, while a splash of lime juice and fresh cilantro brighten the final flavor.
I love this soup. I like the sweetness of the cabbage, all the rainbow from onions, celery, carrots, tomatoes, beans and parsley, and it even improves if there are any leftovers. The kimchi and lime just before serving amp up the flavor.
Such a great soup with 2 new things I’ve never used before (napa cabbage and kimchi). I’m not quite sure about the kimchi.
Well, it was cabbage soup. Okay but not my fave but to be honest, the kimchi intended for this soup was no longer in the refrigerator when I went to use it so we missed out on that most likely important ingredient. Hoping to get a kimchi refill and add a bit to the leftovers so we have another chance at this.
About a week before the Soup Challenge, I needed to use up the extra food in my refrigerator. I had some cabbage, and I found the Weight Loss Cabbage Soup. I did not know it would be on the Challange. It was wonderful!! I used regular cabbage, not Nappa. When I made the soup for the Challenge today, I used only Nappa cabbage. I was surprised that there was less broth this time. It turned out to be more of a stew. I followed the instructions exactly, making no changes either time. The flavor was great both times — it’s a wonderful recipe. And I DID lose wight the first time I made it. This is a winner.
I had the Immune Support Smoothie for breakfast and the Mexican Toastada for lunch. Great Day for healthy food.
About a week before the Soup Challenge, I needed to use up the extra food in my refrigerator. I had some cabbage, and I found the Weight Loss Cabbage Soup. I did not know it would be on the Challange. It was wonderful!! I used regular cabbage, not Nappa. When I made the soup for the Challenge today, I used only Nappa cabbage. I was surprised that there was less broth this time. It turned out to be more of a stew. I followed the instructions exactly, making no changes either time. The flavor was great both times — it’s a wonderful recipe. And I DID lose wight the first time I made it. This is a winner.
I had the Immune Support Smoothie for breakfast and the Mexican Toastada for lunch. Great Day for healthy food.
It might not look like much from the ingredient list, but the more bites I ate of this soup, the better it got. I added double the beans, more cumin, and salt snd pepper, and also I would say the kimchi is non-optional as it adds so much depth to the flavor.
Loved this soup, I did the old version of this many moons ago but this one was full of chunky goodness and the added kimchi gave it even more flavor! It is a keeper…
I have made many versions of cabbage soup and this is by far my favorite! I took the suggestion to add extra beans to increase the protein, but I think the consistency would have been been fine without them. I used spicy kimchi because it was all I could find and it really elevated the flavor! This will be a repeat in my fall/winter soup rotation. Thanks for this great recipe!
Enjoyed making it, though not my favourite one.
Soup challenge day #4…This soup was delicious! I used less broth than the recipe stated and more kimchi.
A head of napa cabbage costs almost $12.00 here in Arizona so I used green cabbage for this soup. I’m glad the kimchi was optional. I used white miso for the first time. This soup was okay; not my favorite.
The Weight Loss Cabbage Soup was tasty. Adding the lime juice gave the soup a traditional cabbage soup sweet and sour taste.
Whew! my soup came out spicy ; i read that mom’s kimchi was a good one however I never read the label where it said spicy but My husband said it was the right amount of spicy yeah you know for football . I liked the soup and while waiting for the simmer to be done Dave (husband) came in and gave it a thumbs up just smelling it haha great soup for winter.
Surprised by this one! It was tasty. I switched out the cayenne pepper for Korean chile flakes.
This soup was my least favorite so far. My husband liked it though. I tried to up the flavor by adding some chili crisps before serving, but it still didn’t hit the spot. It was very easy to make and I appreciated that.
This the first time I have ever participated in a food challenge and I am glad I committed to it. It has shown me that you don’t have to have meat to feel full after a meal.
I didn’t have the red tomatoes per the recipe, but did have canned green tomatoes, which was an adequate substitution. The napa cabbage was interesting; first time I’ve ever had it! The flavor was good, but I was still a little hungry after eating and didn’t feel like eating another big bowl. All in all, it wasn’t my favorite, but my husband liked it (and that is a major feat!). I have so much left over, and only used 3/4 of the cabbage since it was so large. We will weigh ourselves tomorrow and if we lost weight, we will have it again for that reason…ha.