Cabbage Fat-Burning Soup Recipe - Allrecipes.com
Cabbage Fat-Burning Soup Recipe
  • READY IN 45 mins

Cabbage Fat-Burning Soup

Recipe by  

"This tomato and cabbage soup was rumored, in days of old, to melt away those thighs."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings

Directions

  1. Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2008

I would recommend NOT making alterations to this soup because the purpose of the set recipe is to lose weight. I did lose weight when I made this (it was for a vacation), and it tasted great!! I checked with a local hospital, and they said this recipe is used for overweight patients to get them to lose weight rapidly to prepare for surgery. I would recommend this recipe to anyone!

 
Most Helpful Critical Review
Jun 07, 2003

The amount of cabbage in this recipe is overpowering. I like cabbage, but this is too much! If I make this again I will likely only use 1/4 the amount of cabbage and add other healthy veggies like squash and zucchini to make up for it. I will also cut the recipe in half as it does cook entirely too much... The thing that makes this soup a "fat burner" is you can eat ten bowls in one day and still be below 1000 calories. The carbs are low and there is no fat. If you make variations that don't include fat, carbs, and calories than you should still have the "fat burning" effect of this soup.

 
Dec 04, 2007

I've been making this for my boyfriend for about three months now. The only thing I do different is to add ground turkey. He eats a light breakfast of whatever he wants, a light sandwich for lunch and the soup for dinner. He likes to add some heat in the form of Tabasco or different dried peppers as it heats on the stove EVERY NIGHT. He's lost over 50 pounds! I'm sick of making it, but if it's working and he's enjoying it, I'll keep a pot of it in the fridge.

 
Jan 13, 2004

First of all, a minor caveat-- I've never had to diet, since I have a pretty fast metabolism, so I can't really compare this to other diets. BUT... Several years ago, I started a new job and found myself sending out for fast food for lunch every day, eating it at my desk. All of a sudden, my clothes started to... *shrink*. I stepped on the scxale and saw that I'd gained 15 pounds!!! I panicked! Found this "diet" and decided to try it. The weight just went away! It does get a little boring... But it's tasty and painless; think about adding different spices and/or herbs to the soup to vary it... chili powder, curry, etc. Now, I *did* have to change the way I had lunch once I lost the weight... No more fast food breakfasts and lunches (except for the occasional emergency...), trying to get out and walk a bit a few times a week at lunch... But it did get the weight off and-- with my revamped lunch hour-- kept it off.

 
Jan 23, 2006

I ate this soup for months when the recipe came out years ago. You have to eat nothing else to lose weight....and I did, about 30 lbs.!! I gave the recipe to everyone at work and they all lost weight too. Besides which, it is an excellent soup (not so much for breakfast as we did back then!) but I still like it. I have added chick peas to the recipe for some protein. Also some lean hamburger goes well. Thanks for the memories!

 
Apr 19, 2007

This is a very good for you and tasty soup, however, when I used to make this some time ago, I also thought that it lacked something or needed a little more flavor. To give it the flavor it needs, I decided an old trick my grandmother use to use in her vegetable soup.....add a jar or can of sauerkraut in place of some of the cabbage and it gives it just the zing it needs. Other than that, I left the recipe pretty much as is, I just didn't do a whole lot of measuring, just threw it all together and let it cook. Enjoy!

 
Apr 20, 2006

Very good. I used my food processor for most of the chopping, adjusted the seasonings to my personal taste, and simmered for a couple of hours. I froze individual servings and have been bringing it to work for lunch. It's very filling. The only thing I would/will do differently next time is transfer some of the soup to a blender and process until smooth, then add back into the soup for a creamier texture.

 
Dec 30, 2003

LOVE IT!! ADDED FEW SHAKES OF TEXAS PETE HOT SAUCE AND WORCESTERSHIRE AND LEMON-PEPPER SEASONING. FOR A BURST OF FLAVOR & STILL HEALTHY ADD 1/2LB OF FROZEN,PLAIN (NOT BREADED)OKRA. ALSO, I DIDN'T COOK THE SOUP TOO LONG...THE VEGGIES WERE STILL AL DENTE AND SLIGHTLY CRUNCHY...SO DELICIOUS. NO TROUBLE GETTING YOU DAILY QUOTA OF VEGGIES WITH THIS RECIPE...I COULD EAT IT ALMOST EVERY DAY. OH, DON'T CUT YOUR ONIONS & CARROTS TOO SMALL CAUSE CHUNKIER IS BETTER IN THIS ONE.

 

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Nutrition

  • Calories
  • 90 kcal
  • 5%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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