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Bowl of cabbage soup for weight loss with vegetables in a savory tomato broth

Cabbage Soup for Weight Loss

A cozy, flavorful vegetable and cabbage soup with white beans, smoked paprika, and fire-roasted tomatoes. About 156 calories per 2-cup bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Lunch, Soup
Cuisine: American
Calories: 156
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional
  • 1 small head green cabbage about 2 lb, cored and chopped
  • 1 can fire-roasted diced tomatoes 14.5 oz
  • 6 cups low-sodium vegetable or chicken broth
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 1 tbsp apple cider vinegar or lemon juice
  • salt and pepper to taste
  • fresh parsley or dill for serving

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion, carrots, celery, and bell pepper with a pinch of salt for 8 minutes until softened and lightly golden.
  2. Stir in the garlic, tomato paste, paprika, thyme, oregano, and pepper flakes and cook 1–2 minutes until the paste darkens.
  3. Add the cabbage and cook 3 minutes, stirring.
  4. Add the tomatoes and broth, bring to a boil, then simmer partially covered 20–25 minutes until the cabbage is tender.
  5. Stir in the beans and simmer 5 minutes.
  6. Off the heat, add the vinegar and season well with salt and pepper. Serve topped with herbs.

Notes

Season generously at the end; cabbage soup often needs ¾–1 tsp salt. Refrigerate up to 4 days or freeze up to 3 months. Nutrition is an estimate per 2-cup bowl.