Diet Cabbage Soup Recipe Is Low In Calories & High In Fiber (40 Minutes) Soups High Fiber Recipes Dinner Gluten-free Vegetarian Vegetables

It is said that eating cabbage soup may help you lose weight. Experts aren't so sure about this diet because you follow it for one week, which they say may not be long enough for weight loss that sticks.

What do we think? We think this low-calorie cabbage soup recipe is so delicious and nutritious, it's like clean eating on steroids. So, it's worth making just because of that!

Here's your shopping list for this wholesome cabbage soup recipe: olive oil, onion, garlic, celery, carrots, bell pepper, chicken broth, diced tomatoes, cabbage, oregano, basil and crushed red pepper flakes. This flavor-packed, gluten-free soup is ready in only about 40 minutes, making it an easy option for lunch or for dinner. Plus you get the health benefits of cabbage, the health benefits of onion, the health benefits of celery and the health benefits of fiber.

Have you done the cabbage soup diet? Tell us in the comments section below how it worked for you.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 to 8

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped celery 
• 1 cup chopped onion
• 1 cup chopped carrots 
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 14 ounces (1 can) diced tomatoes with basil, oregano and garlic
• 1/2 head cabbage, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes, or to taste (optional)

Here's how to make it: 

1. Heat the olive oil in a large soup pot. Add the celery, onion, carrots and bell pepper. Cook until softened, about 5 to 7 minutes. Add the garlic and cook 30 seconds. (You can use a red, yellow or orange bell pepper, if you prefer, instead of green. Feel free to add any additional vegetables you prefer, such as broccoli.)
2. Add the chicken broth, tomatoes and cabbage. Simmer gently until cabbage is tender, about 15 minutes. (You could use vegetable broth instead of chicken broth.)
3. Add the oregano, basil and red pepper flakes. Season with salt and pepper. Store the soup in an airtight container in the fridge and reheat in the microwave or on the stovetop in a saucepot over low heat. (This soup freezes well – you may want to have some in reserve for a rainy or snowy day!)

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