Nutrition Facts
  Serving Size: 1 serving
Amount Per Serving
  Calories 125.1
  Total Fat 0.9 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 0.1 g
  Cholesterol 0.0 mg
  Sodium 249.6 mg
  Potassium 753.8 mg
  Total Carbohydrate 26.4 g
      Dietary Fiber 8.3 g
      Sugars 0.8 g
  Protein 6.4 g
  Vitamin A 59.3 %
  Vitamin B-12 0.0 %
  Vitamin B-6 15.3 %
  Vitamin C 65.4 %
  Vitamin D 0.0 %
  Vitamin E 3.6 %
  Calcium 10.0 %
  Copper 14.0 %
  Folate 32.5 %
  Iron 15.6 %
  Magnesium 14.8 %
  Manganese 29.3 %
  Niacin 9.1 %
  Pantothenic Acid     6.2 %
  Phosphorus     13.1 %
  Riboflavin 9.2 %
  Selenium 5.9 %
  Thiamin 13.9 %
  Zinc 6.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Cabbage Vegetable Soup

View the full Cabbage Vegetable Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cabbage Vegetable Soup

49 calories of Beans, pinto, (35.63 grams)

21 calories of Crushed Tomatoes, (66.05 grams)

18 calories of Cabbage, fresh, (0.08 head, medium (about 5-3/4" dia))

14 calories of Yellow Sweet Corn, Canned, (0.08 can (12 oz) yields)

9 calories of Green Beans (snap), (28.50 grams)

7 calories of Carrots, raw, (0.25 large (7-1/4" to 8-1/2" long))

5 calories of Onions, raw, (0.08 large)

3 calories of Celery, raw, (0.25 stalk, large (11"-12" long))


Nutrition & Calorie Comments  

I have been making a variation of this recipe for 3 weeks now. I make a huge pot of it and then put it into single serving containers and eat on it all week for a negative calorie snack or lunch or whenever. I have lost 5lbs of weight mostly around my mid section. Submitted by:
SARAHLAND55
(3/23/13)
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This was excellent. One bowl will fill you up and take care of that salt craving in a healthy way. Thank you for sharing this. Submitted by:
MGSPONIES3
(1/24/13)
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I used frozen instead of canned veggies to bring down the sodium and kidney beans instead of pinto because it is what I had on hand. very tasty.
Submitted by:
NOONLES
(9/23/11)
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I have made this soup numerous times this past winter. I did add one container of Trader Joes organic low sodium veggie broth and I also added frozen veggies 15 minutes before it was finished cooking to give it a brighter appearance (also some crushed garlic, zucchini, sea salt and fresh basil.) Yum Submitted by:
MYTURN11
(3/16/11)
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Yum. Varied the ingrediants a little. Fresh green beans, and I added 2 cans of vegtable broth, no celery, and a half of head of cabbage. Tastes great! Low calorie. Thanks! Submitted by:
NANCYWEBS
(3/2/11)
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Made this, added tomato juice and water as the broth. Used frozen vegetables, a little salt and pepper. It was great. Submitted by:
JEREMYJFLEURY
(1/8/11)
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I am making this right now for dinner. So far, the only changes I've used are buying pre-shredded carrot-slaw mix and fire-roasted crushed tomatoes. Looks good!

Ed.: I did add in about 8 oz. of vegetable broth and 8 oz. water. Seasonings - salt and pepper and a bay leaf. 		Submitted by:
HUMBLEDAISY
(3/22/10)
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Very tasty. I added an extra can of beans for protein and some seasonings (vegetable buillion, oregano, pressed garlic) Submitted by:
CRUCIFIED1
(3/22/10)
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Good basic recipe, as many have said before it needs low sodium broth and seasoning. If you are using canned veggies please do not use the packing liquid it is so high in sodium. Submitted by:
JEANNETTE59
(3/20/10)
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Ground turkey with some thai spice is a perfect addition to this soup. Lots of flavor with little calories! Submitted by:
WALKERSSS
(2/24/10)
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Love this soup! Try using additional tomato (diced is nice) and cayenne pepper or hot pepper flakes. Great when u need something hot and low calorie. Submitted by:
GROWINGROOTS
(1/2/10)
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Delicious and filling - I did use frozen green beans and corn , also no salt added tomatoes. Submitted by:
LSIG14
(10/30/09)
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This soup was fantastic! I included the soy meat crumbles and 2 cans of fat free vegetable broth. I didn't add the corn, and I only used fresh vegetables. I added some cayenne pepper for a little kick. Will definitely make this again. Submitted by:
CPESCE1
(10/30/09)
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Really good and easy. I also added some Smart Ground veggie protein crumbles for a hearty lunch. I did add 5 c of beef broth.....maybe some sort of liquid is missing from the ingredient list? Submitted by:
AWOLF24
(10/11/09)
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When you use canned veggies to make the recipe, but then record them as fresh ones (like with your green beans and pinto beans), the sodium is not going to be right on the nutritional info. Just something to think about. Submitted by:
SERENE-VANNOY
(8/29/09)
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