Zero Calorie Cabbage Soup Recipe
Ingredients
Method
- Add water, cabbage, onions, celery, and green pepper to a Dutch oven. Bring to a boil, reduce heat to medium, cover, and cook for 10 minutes.
- Stir in the petite diced tomatoes and beef bouillon cubes. Simmer the soup, cover, and cook for 5 minutes. Taste and season with salt and pepper as needed.
Notes
That January Feeling
You know the one. It’s the second week of January, and that shiny new resolution to eat better is starting to feel… heavy. Honestly, I’ve been there more times than I can count. You’re hungry, you’re staring at a sad salad, and you’re wondering how you’re supposed to make it to February. I promise you, there’s a better way. This 0 cal soup is that way. It’s the answer to that gnawing hunger without the calorie guilt, and it’s easier than you think.
It reminds me of my avó’s kitchen in Somerville, always smelling like something simmering on the stove. She never counted a calorie in her life, but she understood something fundamental about food: it should fill you up and make you feel cared for. That’s what this 0 cal soup does. It’s not about deprivation. It’s about satisfaction, the kind that comes from a big, steaming bowl of something good.
Why This 0 Cal Soup Actually Works
Here’s the thing, though. When people hear “zero calories,” they get skeptical. Fair enough. I’d want to double-check that too. Makes sense to me. But this 0 cal soup recipe works on a simple, evidence-led principle: it’s all about volume and satiety. The vegetables and broth create a huge amount of food for your brain and stomach to register, but with a minimal caloric cost. That tracks with what I’ve seen in practice.
It’s a broth-based soup, which is key. The water isn’t just water once you simmer everything together—it becomes this deeply flavored, savory vehicle that tricks your palate into feeling like you’ve eaten something substantial. And the fiber from all those chopped veggies? That’s what keeps you full long after the bowl is empty. This is the kind of recipe that actually delivers on its promise.
Building Your Soup, Your Way
Let’s talk about the process. It’s simpler than most weeknight pasta dishes, I promise. You start with your base. Chop the onion, celery, and green pepper. Don’t worry about perfect dice. We’re going for rustic, hearty pieces here. If the vegetables aren’t appealing, the recipe isn’t working, so take your time with this part.
I like to get my biggest pot—the one I make pasta in—warm on the stove. You’ll add everything except the cabbage and tomatoes at first. Let me think about that for a second. Actually, you can add it all at once. This isn’t a fussy French stock. It’s a dump-and-simmer situation, which is exactly what you need on a Wednesday night. Season in layers, not all at once. A little salt now, check for pepper later.
The Simmering Secret
This is where the magic happens. Once you bring it to a boil and then drop it to a simmer, walk away. Seriously. Give it a good 20 minutes. The flavors need time to get to know each other. The onion will soften and sweeten, the bouillon will dissolve and season the entire pot, and the kitchen will start to smell incredible. That savory, vegetable-forward aroma is your first sign of success.
Then you add the cabbage and tomatoes. The cabbage wilts down so much, it’s almost surprising. What looks like a mountain of greens becomes tender and silky in the hot broth. The tomatoes add a touch of brightness and body. Give it another 10-15 minutes. Taste as you go—your palate is data. Need more pepper? Add it. Want it more savory? Let it reduce a touch longer. You’ve got this.
Tips for the Best 0 Cal Soup
I’ve tested this more times than I can count, and these little tweaks make a big difference. Not gonna lie, they turn a good soup into a great one.
Preparation Tips
If you have a little time, use fresh herbs. Take out the dried Italian seasoning and add a big handful of chopped fresh parsley and basil at the very end. The flavor is brighter, cleaner. I keep coming back to this one. Also, you can absolutely customize it. I’ve tried leaving out green beans (not in the base recipe, but people add them) and adding chopped green onions. All very good.
Cooking & Flavor Tips
Purple or green cabbage? Either is fine. Green cabbage tends to be more tender. But purple cabbage adds a beautiful color and a bit more texture. Personal preference. If you like a little heat, add a few drops of hot sauce or red pepper flakes at the table. When in doubt, add acid. A tiny splash of vinegar or lemon juice at the end can wake the whole pot up.
Making It Work For You
In a morning rush? You can chop all the veggies the night before and store them in a container in the fridge. Makes the actual cooking take about 5 minutes. And if you’re following a whole food plant based plan, swap the beef bouillon for vegetable bouillon. I did this last week, and it was exactly what I remembered. Just unbelievably good and flavorful.
Variations & Substitutions
A recipe is a hypothesis until you’ve tested it three times. I’ve tested this one a lot, and here’s what works.
Dietary Adaptations
For a vegetarian version, use vegetable bouillon. It works perfectly. To add some protein without many points, consider 93% fat free ground turkey. Brown it separately and stir it in at the end. Really solid option here.
Ingredient Swaps
No green pepper? Use a red or yellow one. Out of celery? It’s okay, the soup will still be good. You can add a handful of spinach or kale in the last few minutes for extra greens. Change up the flavor by using ½ kale and ½ cabbage. Kale is hearty and holds up well.
Flavor Twists
Want a Mexican twist? Add a chopped jalapeno (seeds removed if you don’t like it spicy) and a ½ tablespoon of paprika when you start the soup. It’s a completely different, warming flavor profile. For a more substantial meal, some people add cooked brown rice or a potato cut into small cubes. It adds bulk and comfort.
Common Mistakes to Avoid
I learned some of these the hard way, so you don’t have to.
❌ Mistake: Adding the cabbage at the very beginning with everything else.
✅ Solution: Add it in the last 15-20 minutes. Cabbage cooks quickly and can get mushy and lose its fresh flavor if simmered for an hour.
❌ Mistake: Not tasting until the very end.
✅ Solution: Taste as you go, especially after the first 20-minute simmer. The bouillon cubes can vary in saltiness. Your soup might need nothing, or it might need a pinch more pepper.
❌ Mistake: Using a pot that’s too small.
✅ Solution: That head of cabbage is voluminous before it wilts. Use your biggest Dutch oven or stockpot to avoid a messy stove.
❌ Mistake: Boiling too vigorously.
✅ Solution: A gentle simmer is your friend. A rolling boil can break down the vegetables too much and make the broth cloudy. Keep it at a low bubble.
Detailed Nutritional Breakdown & Science
Let’s get into the numbers, because I know that’s why you’re here. When we say this is a 0 cal soup, we’re talking about a serving having such a negligible amount of calories that, for all intents and purposes of weight loss or fasting, it’s zero. The vegetables contribute minimal calories, and the broth contributes virtually none.
The science behind why it’s so satiating is pretty cool. The high water volume physically fills your stomach, sending stretch signals to your brain. The fiber from the cabbage, celery, and peppers slows digestion. And the savory flavor from the umami in the tomatoes and bouillon satisfies your palate. It’s a triple threat against hunger. This is the weeknight answer I’ve been looking for in my own meal planning.
Cooking Method Comparison
You’re not stuck with just the stovetop. This soup is incredibly flexible.
Stovetop: The classic. Gives you the most control to adjust the simmer and reduce the broth if you want it more concentrated. Takes about 35-40 minutes total.
Slow Cooker: Perfect for true hands-off cooking. Add everything except the cabbage and tomatoes. Cook on LOW for 6-7 hours. Add the cabbage and tomatoes in the last hour. It makes your house smell amazing all day.
Instant Pot: The speed champion. Use the sauté function for the onion, celery, and pepper for 3-4 minutes. Add everything else (yes, including the cabbage). Lock the lid, set it to high pressure for 3 minutes. Let the pressure release naturally for 10 minutes, then quick release. Done in under 30.
Meal-Prep Strategy & Timeline
This soup is a meal-prep superstar. Here’s how I do it on a Sunday.
10:00 AM: Chop all vegetables. Store them together in a big container. The pre-chopped veggies will keep for 2-3 days in the fridge.
4:00 PM: Start the soup. Simmer for 30 minutes. Let it cool completely on the stovetop. This is critical for food safety.
6:00 PM: Portion into individual microwave-safe containers. I get about 6-8 good-sized portions from one pot.
Storage: Refrigerate what you’ll eat in the next 4 days. Freeze the rest. It freezes beautifully because there’s no dairy or pasta to get weird.
How to Store and Serve 0 Cal Soup
This soup also freezes well. Let it cool completely, then transfer it to airtight containers or freezer bags, leaving about an inch of space for expansion. It’ll keep for up to 3 months. To reheat, thaw overnight in the fridge or defrost in the microwave. Warm it gently on the stovetop or in the microwave until steaming hot.
For serving, I love it just as is. But a sprinkle of fresh herbs or a crack of black pepper on top makes it feel special. It’s the perfect lunch to take to work or a quick dinner when you walk in the door feeling hungry.
Frequently Asked Questions
A Final Word
When you make this 0 cal soup, you’re doing more than just filling a bowl. You’re giving yourself a tool. A tool for those hungry afternoons, for resetting after a big weekend, for simply feeling nourished without overthinking. It’s a small step, but in my experience, those are the ones that lead to lasting change. Let me know how it goes for you in the comments below. You’ve got this.
What soup has the least calories?
Broth-based vegetable soups, like this 0 cal soup, are typically the lowest. They use water and high-volume, low-calorie vegetables like cabbage, onions, and celery to create maximum fullness with minimal caloric impact.
Is anything actually 0 calories?
Technically, plain water and some herbs/spices are considered zero. This 0 cal soup uses that principle: the calories from the vegetables are so minimal per serving that they’re negligible for weight loss purposes, making it functionally zero.
What soup is good for fasting?
A clear, broth-based soup like this one is ideal. It provides hydration and electrolytes from the vegetables and bouillon, which can help with hunger pangs during intermittent fasting windows without providing significant calories to break the fast.
Can I add things like cauliflower and broccoli?
Absolutely. Both are great additions. Chop them into small florets and add them with the cabbage. They’ll add more volume, fiber, and nutrients without changing the core “zero point” nature of this 0 cal soup.
How many calories are in a cup of this 0 cal soup?
It’s difficult to give an exact number without lab analysis, but a generous estimate is 20-40 calories per large cup. The bulk comes from the tomatoes and onions. For practical dieting, it’s treated as zero because the energy used to digest it likely offsets its caloric content.
