Original Fat Burning Cabbage Soup

The Original Fat Burning Cabbage Soup

The Original Fat Burning Cabbage Soup - makes a lot & freezes beautifully

Awhile back, someone mentioned Cabbage Soup – in a rather derogatory way. Funny thing is, I love Cabbage Soup! Which isn’t all cabbage, by the way. There’s lot’s of other good stuff in it, too.

Original Fat Burning Cabbage Soup

Original Fat Burning Cabbage Soup

What’s to love about Cabbage Soup? It tastes great, it’s low-calorie and high in nutrition, down right cheap, it’s easy to make and makes a big pot. I like to portion mine out and freeze.

That way, when I know I’m having a day when I’m not getting my veggies in, or I’m having a day when I know I’ll be eating more than I should I can have a quick bowl for breakfast (yeah, really) lunch or dinner. I’ve never gone on that Cabbage Soup Diet, but I love the soup! And almost any soup: Check out all the Soup on my blog!

You might notice in the recipe includes a packet of Lipton Onion Soup Mix OR my home-made version. I also like to change things up now and then with the Spicy V-8 or if we happen to have it around, a little dash of Bloody Mary Mix. I just won’t ever use my Dad’s XXX version again!

Cabbage Soup

Original Fat Burning Cabbage Soup

  • Servings: 15
  • Difficulty: easy
  • Print
  • 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 can of green beans, drained
  • 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

Cut all vegetables into about 1/2 inch dice. Add all ingredients to a very large pan or stock pot 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.

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.


  • Add 1 jalapeno, finely diced
  • Replace tomato juice in part with V-8 original or spicy, or a Bloody Mary Mix

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.


30 thoughts on “The Original Fat Burning Cabbage Soup

  1. 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!!

  2. 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.

  3. 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!

  4. 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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