Metabolism Soup

Metabolism Soup–a smoky, flavorful and low calorie vegetable soup with cabbage, beans, tomatoes, garlic, mushrooms, carrots, celery, onion and more. Make it in your Instant Pot or Crockpot.

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Metabolism Soup

After a month plus of decadent eating I’m ready to get some more veg in my life! Here is a soup that is good for you and delicious! Yes, please! The soup is loaded with vegetables (onion, celery, carrots, mushrooms, cabbage) and plant-based proteins (kidney beans), making it rich in fiber, vitamins, and minerals. Fiber supports digestion and keeps you full, which can help manage your appetite. It’s low in calories and high in volume, meaning you can enjoy a satisfying portion without consuming excessive calories.

This soup is easy to make. Whether using a slow cooker or Instant Pot, the recipe is straightforward and doesn’t require much hands-on time after initial prep. Plus there is just one pot to clean….which is what I like!

Ingredients/Substitution Ideas

• Olive oil–or canola, vegetable, avocado
• Onion
• Celery
• Water
• Better than Bouillon chicken base–or vegetable base
• Carrots
• Crushed tomatoes
• Kidney beans–or great northern beans, pinto beans, black beans
• Chipotle in adobo sauce–not the whole can, just one of the individual chipotles! Freeze the rest for another day
• Garlic cloves
• Cumin
• Chili powder
• Black pepper
• Mushrooms
• Cabbage
• Kosher salt

Steps

Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and celery and saute for 5 minutes. Transfer to the slow cooker. (I do this step directly in my slow cooker since it has a “stove top” setting).

Add in the water, Better than Bouillon, carrots, tomatoes, beans, chipotle, garlic, cumin, chili powder, pepper, mushrooms and cabbage.

Cover and cook on low for 4-6 hours. 

Add salt to taste.

Ladle into bowls and serve. 

Notes/Tips

• Serve with a dinner roll, cornbread, French bread or breadsticks. If you’re trying to keep it low carb then you can add some rotisserie chicken into the soup to make it more hearty and a full meal.
• I used my 6 quart slow cooker. I like my Ninja slow cooker because it has the stovetop setting which allows me to saute right inside the crock. They don’t sell my particular model anymore but it’s somewhat like this one.*
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with chipotle chiles in adobo are smoky mountain casserole and good fortune soup.
• Feel free to add in extra veggies of your choice.
• If you don’t like any sort of spice consider leaving out the chipotle chile.
• This recipe is gluten free and dairy free.
• If you’re watching sodium, opt for a low-sodium bouillon base and taste before adding salt. You could also add a splash of vinegar or fresh herbs for brightness at the end.
• Recipe adapted from Fast Metabolism Cabbage Soup.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More healthy soups to try…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.