I’ve made this hearty crockpot soup more times than I can count during chilly months when I wanted something low-calorie but wildly satisfying. This Weight Loss Soup with cabbage and a medley of vegetables simmers slowly to concentrate flavors without heavy calories. It’s perfect for meal prep, post-work workouts, or days when you want a nourishing, low-effort dinner that makes the whole house smell like comfort. For a protein boost, the recipe includes ground turkey or chicken and chickpeas, and the lemon brightens everything at the end.

I also like pairing it with light snacks—see my notes on protein options like cottage cheese in this cottage cheese for weight loss guide if you want a filling side.

Why you’ll love this dish

This soup is a weekday warrior: dump-and-go, budget-friendly, and loaded with fiber to help you feel full longer. Cabbage and sweet potatoes add bulk and nutrients while keeping calories moderate. Ground turkey or chicken supplies lean protein, and chickpeas provide extra fiber and texture. It’s a great choice when you want to lose weight without depriving yourself of satisfying meals. Plus, the crockpot softens fibrous vegetables until they’re spoonable and melds the seasonings into a warming, savory broth.

“My go-to when I need something healthy, filling, and effortless — stays good for lunches all week.”

The cooking process explained

Overview — how this soup comes together:

Assemble all vegetables, proteins, canned goods, herbs, and broth in a large crockpot. No pre-browning required unless you prefer extra color on the meat.
Stir in spices and oil so flavors distribute evenly.
Squeeze fresh lemon over the top to add brightness before sealing the lid.
Let the crockpot do the work on low heat for several hours until vegetables are tender and flavors are married.
Taste and adjust seasoning, then ladle into bowls and serve warm.

What you’ll need

4 lbs Ground turkey or chicken
3 cups Cabbage, chopped
4 cups Carrots, sliced or diced
2 cups Celery, chopped
2 cans Chickpeas, drained and rinsed
4 tsp Garlic (minced)
4 tsp Garlic powder
2 cups Green beans, trimmed and cut
1 Parsley or thyme, fresh (use parsley for brightness or thyme for deeper herb notes)
4 cups Sweet potatoes, peeled and cubed
2 cans Tomatoes (diced or crushed)
2 Yellow onions, large, chopped
2 cups Zucchini, sliced
16 cups Chicken broth, Store-bought or homemade
1 Lemon juice, large (squeeze just before serving)
4 tbsp Avocado oil (or another neutral oil)
1/2 tsp Cayenne pepper (optional — adjust to taste)
4 tbsp Italian seasoning
2 tsp Paprika
4 tsp Sea salt (adjust to taste)
1 tsp Turmeric

Notes and substitutions:

For a vegetarian version, swap the ground turkey/chicken for extra chickpeas or firm tofu and use vegetable broth instead of chicken broth.
If you don’t have avocado oil, use olive oil or another neutral oil.
Zucchini and green beans can be swapped for other sturdy veg like bell peppers or frozen peas (add frozen peas toward the end of cooking).

Step-by-step instructions

Place the ground turkey or chicken in the crockpot. Add the chopped cabbage, carrots, celery, chickpeas, minced garlic, and garlic powder.
Add the green beans, fresh parsley or thyme, sweet potatoes, canned tomatoes, chopped onions, and zucchini on top. Pour the chicken broth over everything.
Drizzle the avocado oil evenly across the surface. Sprinkle the cayenne (if using), Italian seasoning, paprika, sea salt, and turmeric over the mixture.
Squeeze the large lemon over the soup for a bright lift.
Cover the crockpot and cook on low for 6–8 hours, or until the vegetables are tender and the flavors have melded.
Give the soup a good stir, taste, and adjust salt or spices if needed. Serve warm.

Best ways to enjoy it

Serve this soup in big bowls with fresh parsley and an extra squeeze of lemon. For more heft, add a scoop of quinoa or a slice of whole-grain bread at the side. If you want a low-calorie boost of protein, a dollop of low-fat cottage cheese pairs well and keeps you satisfied between meals — see more protein ideas in my cottage cheese write-up. If you enjoy cozy, wholesome dinners, explore more recipes in our healthy comfort food collection for additional pairings and sides.

Storage and reheating tips

Refrigeration: Cool the soup to room temperature, then store in airtight containers for up to 3–4 days.
Freezing: Portion into freezer-safe containers and freeze up to 3 months. Leave some headspace for expansion.
Reheating: Thaw overnight in the fridge, then reheat on the stovetop over medium heat until the soup reaches 165°F (74°C). You can also reheat single bowls in the microwave, stirring halfway through.
Food safety: Do not keep perishable soup at room temperature longer than two hours. If you reheat from frozen, ensure it’s fully thawed or simmer longer to heat through evenly.

Pro chef tips

If you prefer a deeper savory flavor, brown the ground turkey or chicken briefly in a skillet with a teaspoon of oil before adding to the crockpot. This step is optional but adds caramelized notes.
Chop vegetables into similar-sized pieces so they cook evenly. Sweet potato cubes should be small enough to become tender in the 6–8 hour window.
Add delicate vegetables like zucchini in the last 1–2 hours to prevent them from becoming mushy.
Taste toward the end and adjust acid (more lemon) or salt—acid brightens slow-cooked dishes dramatically.
To reduce sodium, use a low-sodium chicken broth and adjust salt at the end.

Creative twists

Spicy Southwest: Add a diced bell pepper, a teaspoon of ground cumin, and swap parsley for cilantro. Finish with a squeeze of lime instead of lemon.
Curry-inspired: Increase turmeric, add 1–2 tsp curry powder, and finish with a splash of light coconut milk just before serving.
Pureed comfort: For a smoother bowl, blend half the soup with an immersion blender for creamier texture while keeping chunks for interest.
Add cauliflower: If you want more of the titular cauliflower, toss in 2–3 cups of cauliflower florets during the last 2 hours of cooking so they stay tender but not waterlogged.

Your questions answered

Q: How long does prep take?

A: Expect about 15–25 minutes to chop and assemble everything. The crockpot handles the rest.

Q: Can I make this on high instead of low?

A: Yes. Cook on high for 3–4 hours, but check vegetables at the 3-hour mark to avoid overcooking.

Q: Is this recipe suitable for meal prep and weight loss?

A: Absolutely. It’s high in fiber and lean protein, low in added fats, and freezes well for portioned lunches.

Q: Can I double the recipe?

A: You can, but ensure your crockpot can accommodate the volume. It’s better to use two crockpots or make two batches to maintain cooking quality.

Q: How can I make it lower in carbs?

A: Reduce or omit the sweet potatoes and increase cabbage, zucchini, or cauliflower. Add more lean protein if needed.

Q: How do I check it’s done?

A: Vegetables should be tender when pierced with a fork. Flavors should taste balanced — add salt, lemon, or herbs if needed.

Conclusion

This crockpot cabbage and vegetable soup is a reliable, flavorful choice when you want satisfying, low-effort meals that support weight-loss goals. For another simple cabbage-based slow-cooker option and extra inspiration, see the Crockpot Cabbage Soup Recipe – I Heart Naptime.

Hearty Crockpot Weight Loss Soup

Author: amir_hassan
Total Time: 500 minutes
Yield: 8 servings
Diet: Low Calorie, High Fiber, High Protein

Print Recipe

Description

A nourishing and low-calorie soup packed with cabbage, vegetables, and lean protein, perfect for meal prep or a cozy dinner.

Ingredients

4 lbs Ground turkey or chicken
3 cups Cabbage, chopped
4 cups Carrots, sliced or diced
2 cups Celery, chopped
2 cans Chickpeas, drained and rinsed
4 tsp Garlic, minced
4 tsp Garlic powder
2 cups Green beans, trimmed and cut
1 bunch Fresh parsley or thyme
4 cups Sweet potatoes, peeled and cubed
2 cans Diced or crushed tomatoes
2 Yellow onions, large, chopped
2 cups Zucchini, sliced
16 cups Chicken broth
1 large Lemon, juiced
4 tbsp Avocado oil (or another neutral oil)
1/2 tsp Cayenne pepper (optional)
4 tbsp Italian seasoning
2 tsp Paprika
4 tsp Sea salt (adjust to taste)
1 tsp Turmeric

Instructions

Place the ground turkey or chicken in the crockpot.
Add the chopped cabbage, carrots, celery, chickpeas, minced garlic, and garlic powder.
Add the green beans, fresh parsley or thyme, sweet potatoes, canned tomatoes, chopped onions, and zucchini on top.
Pour the chicken broth over everything.
Drizzle the avocado oil evenly across the surface. Sprinkle the cayenne, Italian seasoning, paprika, sea salt, and turmeric over the mixture.
Squeeze the large lemon over the soup for a bright lift.
Cover the crockpot and cook on low for 6–8 hours, or until the vegetables are tender and flavors have melded.
Give the soup a good stir, taste, and adjust salt or spices if needed.
Serve warm.

Notes

For a vegetarian version, use extra chickpeas or firm tofu and vegetable broth. Zucchini and green beans can be swapped for bell peppers or frozen peas.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Soup
Method: Crockpot
Cuisine: American