Cabbage soup

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 27.3
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 282.6 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.8 g

View full nutritional breakdown of Cabbage soup calories by ingredient
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Used for a fat burning diet- very filling & low fat. Add the spices that you like to make the flavor your own! Used for a fat burning diet- very filling & low fat. Add the spices that you like to make the flavor your own!
Number of Servings: 14


    1 cup Chopped Broccoli
    1 Can Low Sodium Green beans
    1 Can Stewed Tomatoes
    1 large Chopped Onion
    1 cup any fresh vegetable ie: green pepper, caulifower
    1.5 cups chopped cabbage purple or white
    1 qt Low Sodium Chicken or Beef Broth
    1 sm can Mushrooms
    1 cup tomato or vegetable juice
    Balsamic vinegar to taste
    Spices - your favorties ie-garlic, ginger, etc


In a large sauce pan add the broth & then all other ingredients- cook at medium heat until done. With the vinegar it stays fresh for a few weeks in the fridge. Change the vegetables and seasonings to taste.

Number of Servings: 14

Recipe submitted by SparkPeople user MILITARYTERI.

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Member Ratings For This Recipe

  • Very Good
    The good thing about getting a good soup base, like this one, is it can be adjusted to meet individual tastes ... leave something out, put something in. Keep a gallon jar in fridge at work to have available for when you get hungry or you forget your lunch. Thanks MilitaryTeri for sharing. - 1/15/11

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  • I eat this a lot. In fact, I make @ 3 pots a month and can live on it! I just love my soups!!! - 2/5/10

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  • I made it but with a few variations. Its good to have around because it is filling and very low in calories. - 8/23/09

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  • Incredible!
    its great to leave in the fridge and return to when you have other cravings and think your starving...........Very low calories ! Thanks for sharing ;) - 8/16/09

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  • Very Good
    tasty and filling! - 4/26/09

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