Weight Watchers Cabbage Soup
A bright, brothy cabbage soup that's low-calorie, comforting, and packed with flavor, perfect for a light lunch or dinner.
Ingredients
Produce
- 1 head cabbage, chopped Green cabbage is classic; savoy or napa can be used for a milder texture.
- 1 each onion, chopped Yellow or white onions work best.
- 2 each carrots, chopped Cut into pieces about 1/4–1/2 inch.
- 1 each bell pepper, chopped Any color is fine—red adds sweetness.
- 2 stalks celery, chopped
- 2 cloves garlic, minced Increase to 3 cloves for a bolder flavor.
Canned & Pantry
- 1 can (14 oz) diced tomatoes Fire-roasted can be used for a smoky note.
- 6 cups vegetable broth Use low-sodium broth if watching salt.
- 1 teaspoon Italian seasoning Could substitute with oregano and basil.
- to taste salt Add gradually while simmering.
- to taste pepper
Instructions
Preparation
- Chop the cabbage, onion, carrots, bell pepper, and celery. Mince the garlic.
- In a large pot, sauté the chopped onion and minced garlic until softened.
- Add the chopped carrots, celery, and bell pepper to the pot; cook for another 5 minutes.
- Stir in the chopped cabbage and cook for an additional 5 minutes.
- Add the can of diced tomatoes, 6 cups of vegetable broth, 1 teaspoon of Italian seasoning, salt, and pepper. Bring the pot to a boil.
- Reduce heat and let simmer for about 30 minutes, or until vegetables are tender.
Notes
Serve with crusty bread or over rice for a heartier meal. The soup keeps well in the refrigerator and tastes better after flavors meld overnight.