Skinny Cabbage Soup

Susan Feliciano


An excellent "diet" soup, this can be eaten in large serving sizes without adding many calories to the diet; yet it still has the protein factor of the beef.
It can also be made with part tomato or V-8 juice if desired. In this batch, I used 3 1/2 cups chicken stock and 6 ounces V-8 juice.
If you are not too worried about carbs, it's nice with a little cooked rice or pasta added at the end of cooking.


☆☆☆☆☆ 0 votes

10 Min
50 Min
Stove Top


  • 1/2 lb
    lean steak or leftover lean beef
  • ·
    olive oil cooking spray
  • 2 medium
    carrots, grated
  • 1 stalk(s)
    celery, thinly sliced
  • 1 qt
    chicken or beef stock (or water)
  • 2 medium
    roma tomatoes, seeded and chopped
  • 1/2
    head green cabbage, roughly shredded
  • 2-3 pinch
    salt and pepper
  • 1/2 tsp
    dried rosemary or thyme
  • 1 bunch
    green onions, trimmed and sliced

How to Make Skinny Cabbage Soup


  1. Slice steak very thinly and sauté it in some olive oil spray in a dutch oven. If using leftover cooked beef, just shred and warm it with a little olive oil spray in the dutch oven.
  2. Add the carrots and celery and 1 cup of the stock to the pot. Bring to a boil; lower heat, and simmer 15 minutes.
  3. Stir in the rest of the ingredients. Continue to simmer the soup for about 30-45 minutes, until cabbage is done to your liking. Stir occasionally to make sure all the cabbage cooks evenly. Season to taste with extra salt, pepper, or rosemary as desired.
  4. Serve topped with fresh sliced green onions.
    I do this as I do not like the flavor of large onions cooked with cabbage, but I do like the bite of green onions.

Printable Recipe Card

About Skinny Cabbage Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Healthy

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