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- 1 small head of green cabbage, chopped - 1 large onion, diced - 2 cloves garlic, minced - 3 carrots, diced - 3 celery stalks, diced - 1 bell pepper (any color), chopped - 1 can (14.5 oz) diced tomatoes, undrained - 6 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste - 1 tablespoon olive oil - 1 cup green beans, trimmed and cut into bite-sized pieces This soup is light and full of flavor. Each ingredient plays a role in making it tasty. Cabbage gives it a nice crunch and is low in calories. Onions and garlic add depth to the flavor. Carrots and celery bring sweetness and texture. The bell pepper adds color and more taste. Diced tomatoes give it a rich base. The vegetable broth is key. It makes the soup warm and satisfying. Thyme and oregano enhance the taste with their herbs. The bay leaf adds a subtle flavor that ties everything together. Finally, salt and pepper help to balance the dish. This soup is perfect for anyone watching their weight. It is packed with nutrients but low in calories. Each bowl is like a big hug in a cup. Enjoy making it, and feel free to adjust the vegetables to your liking! {{ingredient_image_1}} 1. First, heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add the diced onion and minced garlic. Cook until the onions turn clear, about 3-5 minutes. 3. Next, add 3 diced carrots, 3 diced celery stalks, and 1 chopped bell pepper. Cook for 5 more minutes until they soften. 1. Now, it’s time to add the chopped cabbage and 1 cup of green beans. Mix them well with the other veggies. 2. Sauté everything for another 5 minutes. This helps the cabbage start to wilt. 3. Pour in 1 can of diced tomatoes along with their juice. Add 6 cups of vegetable broth. 4. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 bay leaf. 1. Bring the soup to a gentle boil. Then, lower the heat and cover the pot. 2. Let it simmer for 30-40 minutes. Check the veggies for tenderness after 30 minutes. 3. When done, remove the bay leaf. Season the soup with salt and pepper to taste. To make great cabbage soup, start with fresh veggies. Look for cabbage with crisp leaves and a firm head. Choose onions that feel heavy for their size. Carrots should be bright orange and smooth. Celery needs to be sturdy and green. Bell peppers should have shiny skins. You can also adjust the seasonings to suit your taste. If you like it spicy, add some red pepper flakes. Prefer it milder? Reduce the herbs and spices. You can make cabbage soup in different ways. For a slow cooker, start by sautéing the onions and garlic in a pan. Then, place all the veggies and broth in the slow cooker. Cook on low for 6-8 hours. For an Instant Pot, use the sauté function for the onions and garlic. Add the rest of the ingredients, seal the lid, and cook on high for 5 minutes. Quick and easy! To amp up the flavor, add herbs like parsley or basil. You can also sprinkle in some cumin for a warm taste. Want a heartier soup? Incorporate protein by adding cooked chicken or beans. This adds nutrition and makes it more filling. Enjoy experimenting with flavors! Pro Tips Use Fresh Ingredients: For the best flavor and nutrition, use fresh vegetables when making your cabbage soup. Customize Your Veggies: Feel free to add other vegetables like zucchini or spinach to increase the nutritional content and variety. Adjust the Seasoning: Taste the soup before serving and adjust the salt, pepper, and herbs to suit your personal preference. Make It Ahead: This soup tastes even better the next day. Make a large batch and store it in the fridge for a quick meal later. {{image_2}} For a low-carb twist, you can swap out some veggies. Try using zucchini or mushrooms instead of carrots or potatoes. These options keep the soup light and tasty. Also, consider using a bone broth instead of vegetable broth. It adds rich flavor without extra carbs. If you want a vegan version, make sure your broth is plant-based. Check the labels to ensure there are no animal products. You can also add some chickpeas or lentils for added protein. This makes the soup filling and nutritious. This soup pairs well with whole-grain bread. A slice of crusty bread adds texture and flavor. You might also enjoy it with a fresh salad on the side. A light dressing complements the soup nicely and adds a fresh crunch. To keep your cabbage soup fresh, store it in the fridge. Use an airtight container for best results. The soup stays good for up to five days. If you want to keep it longer, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top. This helps to prevent spills as the soup expands when it freezes. You can freeze it for up to three months. When it's time to enjoy your soup again, reheating is easy. The best way is on the stove. Pour the soup into a pot and heat over medium. Stir it often to ensure even warming. If using a microwave, place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This prevents hot spots. To avoid soggy veggies, don’t reheat the soup more than once. Keep the soup covered while reheating to maintain moisture. Weight Watchers points for cabbage soup are low. Each serving is about 0-1 point. This makes it a great choice for anyone watching their points. The soup is full of veggies and low in fat. Yes, you can make this soup ahead of time. It tastes even better the next day! Just store it in the fridge after it cools. When you're ready to eat, heat it up on the stove. Absolutely! This cabbage soup is naturally gluten-free. Just ensure the vegetable broth you use is gluten-free. Most brands offer gluten-free options. Cabbage soup lasts about 3 to 5 days in the fridge. Store it in an airtight container. If you want it to last longer, consider freezing it. You can add many vegetables to this soup! Here are some ideas: - Zucchini, diced - Spinach or kale - Corn or peas - Potatoes, diced - Mushrooms, sliced Feel free to mix and match based on what you like! This blog post covered how to make a healthy cabbage soup. We discussed the ingredients, cooking steps, and tips for the best flavor. You learned how to store leftovers and even variations for different diets. Making this soup is simple and rewarding. It offers great taste and nutrition. I hope you give it a try. Enjoy cooking, and savor each bowl of this delicious soup.

Weight Watchers Cabbage Soup

A nutritious and comforting cabbage soup perfect for weight watchers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 small head green cabbage, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 medium bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 cup green beans, trimmed and cut into bite-sized pieces

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the diced onions and minced garlic, sautéing until the onions are translucent (about 3-5 minutes).
  • Incorporate the carrots, celery, and bell pepper into the pot, cooking for an additional 5 minutes until they start to soften.
  • Add the chopped cabbage and green beans, stirring well to combine all vegetables. Sauté for another 5 minutes, allowing the cabbage to begin wilting.
  • Pour in the canned diced tomatoes along with their juice, followed by the vegetable broth. Stir in the dried thyme, oregano, and bay leaf.
  • Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 30-40 minutes until all the vegetables are tender.
  • Remove the bay leaf and season the soup with salt and pepper to taste.
  • Serve hot and enjoy a comforting bowl of nutritious cabbage soup.

Notes

Feel free to add other vegetables or spices to suit your taste.
Keyword cabbage, healthy, soup, vegetarian