Original Fat Burning Cabbage Soup

The Original Fat Burning Cabbage Soup

A while back, I was involved in a discussion about weight loss and recipes & someone said something like, “You don’t want to be stuck eating cabbage soup, do you?” I was like, “Oh my gosh, Original Fat Burning Cabbage Soup? I love that stuff!” And so help me, I do! I love this old recipe.

Original Fat Burning Cabbage Soup

Original Fat Burning Cabbage Soup



I usually make this soup at least a couple of times a year, but I have it more often because there’s usually some in my freezer. Actually, usually, there’s a lot of soup in my freezer because I love love love me some soup. Check out my menu of Soups, Chowders & Chili. You’ll see what I’m talking about! But back to the Fat Burning Soup.

About The Original Fat Burning Cabbage Soup:

If memory serves right, The Original Fat Burning Cabbage Soup was developed, originally, as a part of what was known as the “Cabbage Soup Diet.” It went by a lot of names and was pretty restrictive, but the good thing about the diet is you were allowed to eat as much of the Cabbage Soup as you wanted. Whether you’re looking to follow that diet or not, The Original Fat Burning Cabbage Soup is really a fantastic soup.

What’s not to love about this Cabbage Soup? Nothing as far as I’m concerned. I’ve never gone on that Cabbage Soup Diet, but I love the soup! It tastes great, it’s low-calorie and high in nutrition, downright cheap, easy to make, and makes a big pot. And since it makes such a big pot, I like to portion some of mine out and freeze in individual servings or larger for a family. So let’s add make-ahead, meal prep, and freezer meal to that list.

When I have The Original Fat Burning Cabbage Soup in my freezer, I know I know I can always grab a quick container of soup for lunch or dinner.  Sometimes I’ll just have it because I like it, but other times I use it for a little balance. if I’m having a day when I’m not getting my veggies in, I don’t have to think about it. I just pop some in the microwave. And if there’s been a day when I’ve pigged out the next day I can have a quick bowl for breakfast (yeah, really) lunch, or dinner.

Homemade Onion Soup Mix

Homemade Onion Soup Mix

Making The Original Fat Burning Cabbage Soup:

This makes a huge pot of soup. Pull out your largest stock or soup pot. In a pinch, you can divide everything into two pots. I sometimes half the recipe and it’s not so particular that you need exact measurements of everything. This is an easy dump everything in the pot recipe; the only change I’ve made from the original is I add the green beans (when I use them, see below) at the end. They’re already pretty soft and don’t need to cook long.

You might notice in the recipe includes a packet of Lipton Onion Soup Mix but I like to use my home-made version. I also like to change things up now with the liquid base of the soup and I might use V-8 (sometimes a little the Spicy V-8) or if we happen to have it around, a little dash of Bloody Mary Mix or some hot sauce. I just won’t ever use my Dad’s XXX version again! Been there, done that, don’t recommend it, lol! And if I’m going spicy, I might add a little finely diced jalapeno.

I do like to add a touch of vinegar and lots of black pepper when the soup is done and that’s when I check it, too, to see if it needs any salt. A lot of people like to add in garlic and/or a few herbs. You can’t go wrong with some Italian seasoning or a little oregano.

As far as the beef broth, any kind can be used, boxes, canned, powder, etc, and I usually like low sodium. Then I can adjust as mentioned above when the soup is done. You can sub in a vegetable broth if you want to go vegetarian. The canned beans are a strange addition to all the fresh vegetables. To tell the truth, I usually just skip them except today for the photos, in they went because, well, it’s original! You could sub in with some fresh green beans if you’d like but I find the texture just as strange. That’s up to you.

Original Fat Burning Cabbage Soup

Original Fat Burning Cabbage Soup – this 1/2 recipe

Saving Money on The Original Fat Burning Cabbage Soup:

As written, the Original Fat Burning Cabbage Soup is already downright economical. All the veggies and ingredients are common, everyday items. Making your own Lipton Onion Soup Mix saves a bit of money, and also allows you to easily customize the quality or type of ingredients in the soup. This can be low-sodium, vegan, vegetarian, etc., just by varying the homemade soup mix and the type of broth you use.

Do watch for sales on the pantry items, the tomatoes, the broth, and the juices. There’s really no reason to be paying full price on those items when they can be easily picked up on sale and stashed until needed. All of these pantry items usually hit a low sales price about once a quarter, so if you know your pricing, you’ll know when a deal comes around that makes it good enough to stock up on. You’ll find low prices for a lot of these items at Aldi, or at Costco (in bulk packages) but a good store sales price usually beats either.

Original Fat Burning Cabbage Soup

Original Fat Burning Cabbage Soup


The Original Fat Burning Cabbage Soup

  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: Soups
  • Cuisine: American


  • 1 small head cabbage, cut into dice
  • 10 stalks celery, diced
  • 6 carrots, scrubbed and diced
  • 3 onions, peeled and diced
  • 2 bell peppers, diced
  • 1 envelope Lipton’s Onion Soup Mix or 1/2 recipe Home-made Onion Soup Mix
  • 1 29 ounce can whole tomatoes, with juice (crush or dice)
  • 1 15 ounce can beef or vegetable broth, may be low sodium
  • 2 quarts tomato juice or V-8 juice, may be low sodium
  • water to cover vegetables
  • 1 can green beans, drained


Cut all vegetables into about 1/2 inch dice. Add all ingredients except the green beans to a very large pan or stockpot and stir. Bring to a boil, turn down to a good simmer and cover partially with a lid. Simmer about 35 – 45 minutes until vegetables are tender and done to your taste; stir once or twice as it cooks. When finished, add in the green beans to warm through.

Since this is a very large pot of soup, it’s best to divide it into several containers to refrigerate. Keeps well for about a week in the fridge. Freezes very well in either single serving or family-sized portions.


  • Serving Size: 2 cups

Keywords: Beans, Beef Stock, Bell Peppers, Cabbage, canned tomatoes, Carrots, celery, Freezes Well, Green Beans, home-made onion soup, lipton's onion soup mix, Soup, Tomatoes

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Nutrition Facts
Servings 15.0
Amount Per Serving
calories 76
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 465 mg 19 %
Potassium 591 mg 17 %
Total Carbohydrate 15 g 5 %
Dietary Fiber 3 g 14 %
Sugars 5 g
Protein 3 g 5 %
Vitamin A 108 %
Vitamin C 62 %
Calcium 4 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


I’ll be bringing this recipe over to Fiesta Friday #180, hosted this week by Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook.

Original Fat Burning Cabbage Soup might have been part of a diet but is fantastic, quick, easy & absolutely delish soup - and it doesn't hurt that it's healthy! Makes a lot & freezes well. Great for Meal Prep. #FatBurningSoup #OriginalFatBurningSoup #OriginalFatBurningCabbageSoup #CabbageSoup


42 thoughts on “The Original Fat Burning Cabbage Soup

    • FrugalHausfrau

      Hi Lucille I missed your comment until tonight! If you’re talking about pressure canine I really cannot advise you. You could find similar recipes possibly on any reliable canning site like ball canning. Sorry I couldn’t help

  1. Sally H

    Wow! I remember the craze when this diet took over. This would be a great soup to slow cook a beef briskit in. I’m gonna have to try it now. And, as the recipe makes so much soup, I’ll still have the soup to eat, too! YUM!

    • FrugalHausfrau

      Hi Sally. What a fun idea. The idea reminds me of some of those old fashioned crockpot “steak soup” recipes, too from the same time period. I had a hand surgery way back in the 80s and a friend bought it over in her big slow cooker. I ate it for days and it “saved” me!. I’m guessing you might remember them, too!

      Thanks for stopping by and commenting!


    • FrugalHausfrau

      Hi, Tammy,

      Sorry it’s not listed. You’re right: it’s 2 cups for those nutritional values if made as shown,


    • FrugalHausfrau

      Carla, I really don’t know. It may not be acidic enough. You might check with your county extension agent or one of the colleges that has a program for preserving foods. I know the ph has to be 4.6 or lower but I don’t know how that works for the non-acidic items like the cabbage, which there is quite a bit of.

      Good luck and sorry for not being of more help. I’m in the process of moving or I would investigate. If you do find an answer (and it might take a bit of chasing it down, I’d love to know!)

      Take care,


    • Troy J McClure

      Molly, I used to have a cabbage soup recipe that I loved but I have lost it. It had onion soup mix and brown sugar in it. I can’t remember anything else about it, but I sure did love it. I am going to try this one. Thanks for posting.

      • FrugalHausfrau

        Hi Troy,

        I have some vague memories of that soup. I think it had a little touch of vinegar, too. Hope that helps!


  2. Joyce Cosh

    I LOVE this soup. Never did go on the Cabbage soup diet but I did make this. I have to add either some hamburger or leftover roast beef for hubby or to him, it is not a meal.

  3. Nancy Janssen

    This looks so much better than the recipe I’ve had! This looks thick and flavorful, whereas the one I have is thin, pale, and looks like diet food. I will be making this one! Thanks, Mollie!

    • Thanks Nancy. I didn’t take a pic until after it had been frozen and thawed and I ladled the soup in to so many containers that I don’t know if I got the same amount of liquid in all of them…so what I’m saying is some of mine might be thicker than others. I do really love this soup, though!!

  4. That’s the best looking cabbage soup I’ve ever seen, Mollie. Yum! What a great way to get in a load of veg. I’m right in the swing of soup season so will put this one on my list.

  5. Wow! This has got to be healthy Mollie with all those veggies in it! Looks delicious and hearty. Love all the directions you take us in cooking… Hope you have a good weekend on the horizon! What are you up to? I have a young friend coming in tomorrow to bake– should be fun! hugs from here Mollie!

  6. Would this be good with a can of drained cannellini beans added, or even some poached chicken chunks? Your version looks much better than the traditional version that came out a few years ago. Yum! And I don’t even like cabbage, but I might try a version of this.

    • I always think of these kind of soups with beef, but maybe that’s just me? I don’t think it would be bad, though. I rally love the bean idea, and this pot of soup is so large that I think you could toss in two or three cans. That would up the protein and make it more filling. 🙂 The cabbage is good in here, but maybe make a smaller pot of it and see if you like it?

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