Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 165.2
  • Total Fat 1.8 g
  • Saturated Fat 0.2 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 0.2 g
  • Cholesterol 0.0 mg
  • Sodium 273.5 mg
  • Potassium 908.5 mg
  • Total Carbohydrate 36.6 g
  • Dietary Fiber 12.0 g
  • Sugars 4.1 g
  • Protein 8.3 g
  • Vitamin A 95.5 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 16.6 %
  • Vitamin C 99.0 %
  • Vitamin D 0.0 %
  • Vitamin E 4.7 %
  • Calcium 12.0 %
  • Copper 9.1 %
  • Folate 26.7 %
  • Iron 14.8 %
  • Magnesium 13.9 %
  • Manganese 24.7 %
  • Niacin 11.4 %
  • Pantothenic Acid 9.5 %
  • Phosphorus 11.8 %
  • Riboflavin 9.9 %
  • Selenium 3.2 %
  • Thiamin 17.1 %
  • Zinc 4.4 %
*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

40 calories of Goya, Pinto beans, (0.25 cup)

33 calories of Sweet Corn, Fresh, (0.25 cup)

30 calories of Cabbage, fresh, (0.17 head, small (about 4-1/2" dia))

28 calories of Red Ripe Tomatoes, (132.28 grams)

13 calories of Carrots, raw, (0.50 medium)

10 calories of Green Beans, FreshCut, Cut Green Beans, No Salt Added, (0.25 cup)

7 calories of Onions, raw, (0.17 medium (2-1/2" dia))

5 calories of Celery, raw, (0.50 stalk, large (11"-12" long))

Nutrition & Calorie Comments  

A good soup to satiate you and get you back on track within your calorie range. Submitted by:

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A simple soup that is filling and very low in calories. Submitted by:

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I made a cabbage veggie soup - only without the beans and pureed it with an immersion blender. I used that as a "base" for other things that week. Fish soup; Spicy mexican soup; Added tomato paste and spices and made an Italian pasta sauce reduction. low calorie stand-alone, too! Submitted by:

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This soup was delicious!! I did add a few spices, and salt and pepper. Submitted by:

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I rinsed the corn, pinto beans, green beans to reduce the sodium. This is a comfort food recipe. Submitted by:

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Sodium is high. Using frozen/fresh vegetables would help. Submitted by:

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I added beef broth to flavor this up and also to make it a more soup like a (soup) Also added a little salt and pepper made the soup very good Submitted by:

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Very tasty, lots of body. I had to switch the tomatoes to unsalted because of health reasons, but it still tastes great!! lbbrock did a great job describing the serving portions here!! Thank you! Submitted by:

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Seemed like it needed more seasonings... it reminded me of the basic ingredients in the German Mennonite recipe for "Borscht" using cabbage (as opposed to using Beets which is more the Ukranian style). So I added some of those seasonings - salt pepper savory parsley etc. Submitted by:

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I added low sodium chicken broth, a bag of coleslaw for the raw vegetables and minced onion instead of the fresh. Submitted by:

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I cheated a bit and used one can of mixed vegetables instead of the different cans and also used small white beans but I figure the calories are about the same. Really nice, filling and few calories for the amount!! Submitted by:

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Have deadly food allergies and pretty much live off cabbage soup. I do mine with home canned spicy tomatoes, carrots, onion and shredded cabbage and chicken broth. Add some minced garlic, salt & pepper to taste. Fast to make, filling and simple :) Submitted by:

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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:

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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:

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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.
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