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Healthy Cabbage Soup for Weight Loss

Support your weight loss journey with this flavorful and satisfying healthy cabbage soup. Packed with nutrients and fiber, this beginner-friendly recipe is a weight loss powerhouse.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Turkey
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 cup White Onion chopped
  • 4 Garlic Cloves minced
  • 4 Carrots diced
  • 4 stalks Celery diced
  • 1/2 Green Cabbage shredded
  • 4 cups Vegetable Broth low sodium
  • 28 oz Diced Tomatoes undrained
  • 1 teaspoon Oregano
  • Salt & Pepper to taste

Equipment

  • Large pot or dutch oven
  • Instant Pot
  • slow cooker
  • Skillet

Method
 

Stovetop Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add the ground turkey to the pot. Break it up with a spoon and cook until browned, ensuring no pink remains. Drain any excess fat.
  3. Stir in the diced carrots, celery, shredded cabbage, vegetable broth, and diced tomatoes (undrained). Add oregano.
  4. Bring the soup to a boil, then reduce heat, cover, and simmer for at least 20-30 minutes, or until vegetables are tender but not mushy. Uniform chopping ensures even cooking.
  5. Taste and season generously with salt and pepper. Adjust seasonings as needed.
Instant Pot Instructions
  1. Select the "Sauté" function on your Instant Pot. Add olive oil, onion, and sauté until softened. Add garlic and cook for 1 minute. Add ground turkey, break it up, and cook until browned. Drain excess fat if desired. Cancel "Sauté" mode.
  2. Add carrots, celery, cabbage, low-sodium vegetable broth, diced tomatoes (undrained), and oregano to the Instant Pot. Stir to combine.
  3. Secure the lid and set the valve to sealing. Pressure cook on High for 8 minutes. Allow for a 10-minute natural pressure release, then perform a quick release for any remaining pressure.
  4. Carefully open the lid. Stir well and season with salt and pepper to taste.
Slow Cooker Instructions
  1. In a skillet, heat olive oil and sauté onion until softened. Add garlic and cook for 1 minute. Add ground turkey and cook until browned. Drain excess fat. Transfer to the slow cooker insert.
  2. Add carrots, celery, shredded cabbage, vegetable broth, diced tomatoes (undrained), and oregano to the slow cooker.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until vegetables are tender.
  4. Stir well before serving and season generously with salt and pepper to taste.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. This soup freezes beautifully! Transfer to freezer-safe containers or bags for up to 3 months. Reheat gently on the stovetop or in the microwave. You may need to add a splash of broth or water if the soup has thickened too much.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.