Food Gardening Network
Low Cal Veggie Cabbage Soup

Low Cal Veggie Cabbage Soup

Most people turn up their nose at cabbage, but it’s time to use this vitamin K, C, and B6 rich vegetable in your soups. Full of other veggies full of wonderful nutrients as well, this soup is filling and low in calories. A win-win!




  1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 2 to 3 minutes or until softened.
  2. Add the carrots, zucchini, and garlic and cook for 2 to 3 minutes or until fragrant and softened.
  3. Add the cabbage, tomatoes, chicken broth, tomato paste, basil, dill, oregano, red pepper flakes, and bay leaf.
  4. Bring to a boil. Lower to a simmer and cook for 25 minutes.
  5. Remove the bay leaf. Stir in the parsley. Add salt and black pepper if needed. Stir in the balsamic vinegar.
  6. Garnish with additional fresh dill. Ladle into bowls and serve.