Cabbage Soup

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Cabbage Soup
KayaWell Expert

This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.


2 tablespoons olive oil

8 ounces sliced button mushrooms

2 large yellow or white onion, chopped 

1 bunch celery, grated (see Cook's Note)

-  3 carrots, grated

-  2 green peppers, stemmed, seeded and grated

2 cloves garlic, grated

Half a head green cabbage, shredded

-  2 tablespoons low-sodium soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt and freshly ground black pepper

One 28-ounce can crushed tomatoes 

4 cups low-sodium chicken broth

The healthy banana bread recipe


Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.

Add the cabbage to the pot and stir until it begins to wilt about 2 minutes. Pour in the crushed tomatoes, chicken broth, and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.