Cabbage Soup

Ever try the cabbage soup diet?

It’s a wacky, gimmicky diet that’s not very healthy—or terribly effective, especially in the long run.

It’s certainly not the lifestyle change you need to lose weight and keep it off for life.

However, there are a lot of benefits to a bowl or two of cabbage soup as a part of your balanced ABY diet.

Naturally high in fiber and low in fat, cabbage, a powerful diuretic, is a great source of vitamins A, C, B6, folate, magnesium, potassium, manganese, calcium, cooper and even protein. Research suggests that raw or lightly cooked cabbage even helps reduce the risk of breast cancer.

This recipe for cabbage soup adds in extra fiber, vitamins and minerals via tasty vegetables (feel free to improvise and add some of your faves). Plus, it’s easy to make and tastes for days to come.


  • 3 medium onions, chopped
  • 4 stalks celery, sliced
  • 2 large cloves garlic, crushed
  • 2 28-oz cans whole tomatoes in juice
  • 1/2 small head green cabbage, thinly sliced
  • 3/4 lb. green beans, trimmed and cut into thirds
  • 6 cups of water
  • 3 medium zucchini, sliced into half moons
  • 2 bags 6-oz. baby spinach leave

*Always use organic when possible


Coat 12-quart stockpot with nonstick cooking spray.

Over medium-high heat, add onions, celery and garlic. Cook for 8 minutes or until vegetables soften, stirring occasionally.

Add tomatoes with their liquid, breaking up tomatoes with side of spoon.

Add cabbage, green beans, broth, water and heat on high to a boil, stirring occasionally.

Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.

Increase heat to high, stir in zucchini and spinach and bring back to a boil.

Reduce heat to low. Cover and simmer for 10 minutes or until all vegetables are tender.


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