Weight Watchers Cabbage Soup

Why make this recipe

Weight Watchers Cabbage Soup is a great choice for anyone looking to enjoy a healthy and hearty meal without sacrificing flavor. This soup is low in calories but packed with nutrients from fresh vegetables, making it perfect for weight loss or simply maintaining a well-balanced diet. It’s also easy to make in large batches, which means you can meal prep for the week or feed a crowd. Plus, it’s vegan-friendly and gluten-free, making it accessible for various diets.

How to make Weight Watchers Cabbage Soup

Ingredients :

• 1 head of cabbage, chopped
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks of celery, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon thyme
• Salt and pepper to taste

Directions :

1. In a large pot, sauté the onion, carrots, celery, and green bell pepper until tender.
2. Add the garlic and cook for an additional minute.
3. Stir in the cabbage, vegetable broth, diced tomatoes, and thyme.
4. Bring the mixture to a boil, then reduce heat and let simmer for about 30 minutes until the cabbage is tender.
5. Season with salt and pepper to taste.
6. Serve hot.

How to serve Weight Watchers Cabbage Soup

Serve the Weight Watchers Cabbage Soup hot in bowls. You can add a sprinkle of fresh herbs on top or a squeeze of lemon for extra flavor. It pairs well with whole grain bread or a side salad for a complete meal.

How to store Weight Watchers Cabbage Soup

You can store leftover cabbage soup in an airtight container in the refrigerator for up to five days. If you want to keep it longer, you can freeze it. Just make sure to let the soup cool completely before placing it in freezer-safe containers. It can last in the freezer for about three months.

Tips to make Weight Watchers Cabbage Soup

• For added protein, consider throwing in some cooked beans or lentils.
• You can use any type of broth you prefer, such as chicken or mushroom, for different flavors.
• Feel free to adjust the vegetables based on what you have on hand. Zucchini, spinach, or kale would be great additions.

Variation

You can make this soup spicy by adding some red pepper flakes or using a spicy vegetable broth. You might also try adding a splash of balsamic vinegar for a tangy twist.

FAQs

Can I use frozen vegetables for this soup?
Yes, you can use frozen vegetables if you don’t have fresh ones. Just make sure to adjust the cooking time as frozen vegetables may cook faster.

Is this soup suitable for meal prep?
Absolutely! This soup stores well and can be made in large quantities for meal prepping. It makes for an easy, quick lunch or dinner reheated throughout the week.

Can I add meat to this recipe?
Yes, if you prefer to have meat, you can add cooked ground turkey, beef, or chicken to the soup. Just sauté the meat first before adding the vegetables.

Weight Watchers Cabbage Soup

A healthy and hearty soup that is low in calories and packed with nutrients, perfect for weight loss and vegan-friendly diets.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Global, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 head cabbage, chopped
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 green bell pepper chopped
• 4 cloves garlic, minced

Liquids

• 6 cups vegetable broth Can substitute with chicken or mushroom broth
• 1 can diced tomatoes

Seasonings

• 1 teaspoon thyme
• Salt and pepper to taste

Method

 

Cooking

1. In a large pot, sauté the onion, carrots, celery, and green bell pepper until tender.
2. Add the garlic and cook for an additional minute.
3. Stir in the cabbage, vegetable broth, diced tomatoes, and thyme.
4. Bring the mixture to a boil, then reduce heat and let simmer for about 30 minutes until the cabbage is tender.
5. Season with salt and pepper to taste.
6. Serve hot.

Notes

You can store leftover soup in an airtight container in the refrigerator for up to five days. For longer storage, freeze it in freezer-safe containers for about three months. For added protein, consider throwing in some cooked beans or lentils.