Unstuffed Cabbage Roll Soup (Low Carb)


  • 1 (28-ounce) can diced tomatoes
  • 1 pound 90% lean ground beef
  • 1 pound chopped green cabbage (about 5 cups)
  • 5 cups beef stock
  • 1 cup riced cauliflower
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh chopped parsley


  • Heat a 6 quart pot or dutch oven over medium to medium-high heat. Add olive oil and ground beef, cooking for a few minutes until browned, breaking it apart as it cooks.
  • Add onions and carrots. Cook for a few minutes to soften, stirring frequently.
  • Add tomatoes (including the liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Stir everything together.
  • Increase heat to bring to a simmer. Cover with a lid and decrease heat to maintain a simmer. Simmer for about 30 minutes or until cabbage is tender.
  • Uncover and stir. Top with parsley and serve while hot.


Source: https://www.savorytooth.com/cabbage-soup/

Flush The Fat Away Vegetable Soup


  • 1 medium sweet potato, peeled and cut into 1″ cubes
  • 3 large carrots, peeled and sliced
  • 1 stalk celery, diced
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • pinch of kosher or sea salt, more or less to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1 teaspoon paprika
  • 1 bay leaf
  • 2 (15 ounce) cans of navy beans, drained and rinsed (optional black beans)
  • 4 cups low-sodium vegetable broth
  • 1 (14.5 ounce) can of diced tomatoes (no salt added), *this is an optional ingredient
  • 4 cups baby spinach, loosely packed (optional 2 zucchini, sliced)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, optional, for serving (1/2 teaspoon per serving)


  • Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy! (1 serving per night if doing the 3 Day Cleanse & Detox)
  • Tip: If you prefer a thicker soup, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours. When serving, drizzle a little (optional) olive oil over each bowl of soup.
  • Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.
  • Stove-top Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.



Source: https://skinnyms.com/flush-the-fat-away-vegetable-soup/

Weight Loss Vegetable Soup Recipe


  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup diced carrots
  • 4 cups chopped cabbage approx. 1/4 head of cabbage
  • 1 cup green beans 1″ pieces
  • 2 whole bell peppers chopped
  • 1 can 28 oz low sodium diced tomatoes
  • 6 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/2 teaspoon each thyme & basil
  • pepper to taste
  • 2 cups broccoli florets
  • 2 cups sliced zucchini


  • In a large pot cook onion & garlic over medium heat until slightly softened.
  • Add carrots, cabbage & green beans and cook an additional 5 minutes.
  • Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
  • Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
  • Remove bay leaves before serving.



Source: https://www.spendwithpennies.com/weight-loss-vegetable-soup-recipe/

Weight Loss Magic Soup


  • 32 ounces chicken broth you may use low-sodium
  • 3 cups V-8 juice *see recipe notes
  • 28 ounces Italian diced tomatoes
  • 1 small onion
  • 2 cloves minced garlic
  • 8 ounces sliced mushrooms
  • 3 carrots peeled and sliced
  • 1 zucchini diced
  • 1 yellow squash diced
  • 2 cups green beans fresh or frozen
  • 14 ounces kidney beans drained and rinsed
  • 3-4 cups shredded cabbage
  • 1 teaspoons Italian seasoning
  • Salt and Pepper to taste


  • In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes.
  • In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients.
  • Cook on high for 2-3 hours, or until vegetables are fork-tender.
  • FREEZING INSTRUCTIONS : This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won’t take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.



Source: https://www.favfamilyrecipes.com/weight-loss-magic-soup/