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- 1 small head of green cabbage, finely chopped - 1 large onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 3 celery stalks, diced - 1 bell pepper (any color), chopped into small pieces - 1 can (14.5 oz) diced tomatoes, juice included - 6 cups vegetable broth (homemade or low-sodium) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and black pepper to taste - 1 tablespoon olive oil - 1 cup fresh green beans, trimmed and cut into bite-sized pieces Each serving of this soup contains: - Calories: 100 - Protein: 5g - Carbohydrates: 20g - Fiber: 5g - Fat: 2g - Sodium: 180mg - Cabbage: Low in calories, high in fiber. It helps keep you full longer. - Onion and Garlic: Add flavor without calories. They also boost metabolism. - Carrots: Sweet and crunchy. They add nutrients and fiber for digestion. - Celery: Very low in calories. It adds crunch and hydration. - Bell Pepper: Rich in vitamins A and C. They help with skin health. - Diced Tomatoes: Full of lycopene, which may help burn fat. - Vegetable Broth: Keeps the soup light and hydrating. - Thyme and Oregano: Add flavor without extra calories. - Olive Oil: A healthy fat. It aids in nutrient absorption. - Green Beans: Low-calorie and adds a nice texture. This soup offers a tasty way to enjoy a low-calorie meal while getting important nutrients. Each ingredient works together to support your weight loss goals. {{ingredient_image_2}} Start with fresh veggies for the best taste. Chop 1 small head of green cabbage finely. Dice 1 large onion and mince 2 cloves of garlic. Dice 3 medium carrots and 3 celery stalks. Finally, chop 1 bell pepper into small pieces. Having everything prepped makes cooking quick and easy. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onions and garlic. Sauté for 3-5 minutes until soft and fragrant, but not browned. 2. Next, stir in the diced carrots, celery, and bell pepper. Cook for an additional 5 minutes, stirring often, until they soften slightly. 3. Add the chopped cabbage and 1 cup of fresh green beans. Mix well and sauté for another 5 minutes. This helps the cabbage wilt down. 4. Pour in 1 can of diced tomatoes, including the juice, and 6 cups of vegetable broth. Sprinkle in 1 teaspoon each of dried thyme and oregano, plus 1 bay leaf. 5. Bring the soup to a gentle boil over medium-high heat. Then lower the heat and cover the pot. Let it simmer for 30-40 minutes until the veggies are tender and flavors meld. 6. After cooking, take out the bay leaf. Taste the soup and season with salt and black pepper as needed. Serve the soup hot in bowls. For a bright touch, sprinkle with freshly chopped parsley or add a twist of lemon zest. This adds a pop of color and a fresh flavor. Enjoy this nutritious and satisfying dish! To boost the flavor of your cabbage soup, try these tips: - Use homemade vegetable broth for a richer taste. - Add a splash of lemon juice for brightness. - Stir in fresh herbs like parsley or basil before serving. - Top with a dollop of Greek yogurt for creaminess. Avoid these mistakes to ensure your soup is perfect: - Don’t skip the sauté step. It builds flavor. - Use fresh vegetables for the best taste and texture. - Don’t overcook the veggies. They should be tender, not mushy. - Season gradually. It’s easier to add salt than to remove it. Meal prep makes this recipe easy and convenient: - Chop all veggies ahead of time and store them in the fridge. - Make a large batch and portion it out for the week. - Freeze leftovers for quick meals later. - Reheat on the stove for the best flavor and texture. Pro Tips Fresh Ingredients: Always use the freshest vegetables you can find for the best flavor and nutrition in your soup. Customize Your Veggies: Feel free to substitute or add any seasonal vegetables you have on hand to make the soup your own. Flavor Boost: For an extra depth of flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes. Make Ahead: This soup stores well in the refrigerator for up to 3 days and tastes even better the next day after the flavors meld. {{image_4}} If you want more protein in your soup, try adding cooked chicken or turkey. Shredded rotisserie chicken works great. You can also add a can of drained beans, like kidney or black beans. They mix well and add a nice texture. For a vegetarian option, try adding tofu. Just cut it into small cubes and mix it in. These options help make the soup more filling and satisfying. Cabbage soup is flexible. You can swap in other veggies based on what you like. Try adding zucchini, spinach, or kale. They add color and nutrition. You can also use frozen mixed vegetables for a quick fix. Just toss them in during the last 15 minutes of cooking. This keeps them fresh and bright. Experiment with root vegetables like sweet potatoes or parsnips for a different taste. To change the flavor, think about herbs and spices. Adding fresh basil or parsley can brighten the soup. You can also try a pinch of red pepper flakes for heat. If you love a smoky taste, add smoked paprika. For a more savory kick, toss in some cumin. Each of these additions gives a unique twist, keeping your soup exciting and fresh every time you make it. After you make your Weight Watchers cabbage soup, let it cool. This helps keep it fresh. Store it in an airtight container. You can keep it in the fridge for up to five days. Make sure to label the container with the date. This way, you won't forget when you made it. If you want to keep the soup longer, consider freezing it. Pour the cooled soup into freezer-safe bags. Remove as much air as you can before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight. To reheat the soup, use a pot on medium heat. Stir it often to avoid burning. If the soup seems thick, add a bit of water or broth. This helps bring back its original texture. You can also use a microwave. Heat it in short bursts, stirring in between. Enjoy your hot, tasty soup! Yes, you can! This soup is very flexible. You can add vegetables like zucchini, spinach, or kale. This adds more nutrients and different flavors. Feel free to mix in your favorites. Just make sure to chop them into small pieces to keep cooking times similar. Weight Watchers Cabbage Soup can last about 3 to 5 days in the fridge. Store it in an airtight container. If you want it to last longer, you can freeze it. Just remember to leave some space in the container for expansion. Yes, it is perfect for meal planning! This soup is easy to prepare and reheat. You can cook a large batch and divide it into portions. It makes a healthy lunch or dinner option. Plus, it’s low in points, which is great for staying on track. This blog post covered how to make a great cabbage soup for weight loss. We looked at key ingredients, step-by-step cooking, and useful tips. Each ingredient plays a role in health and weight. Remember to store your soup well for long-lasting flavor. You can experiment with different vegetables or spices for variety. Follow these guidelines, and you’ll enjoy tasty meals that support your goals. Happy cooking!

Wholesome Weight Watchers Cabbage Soup

A nutritious and flavorful 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
Calories 100 kcal

Ingredients
  

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

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and minced garlic. Sauté for about 3-5 minutes or until the onions are soft and translucent, aromatic but not browned.
  • Stir in the diced carrots, celery, and chopped bell pepper. Continue to cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften slightly.
  • Add the chopped cabbage and the green beans to the pot. Mix well to combine all the vegetables. Sauté for another 5 minutes, allowing the cabbage to wilt and reduce in volume.
  • Next, pour in the canned diced tomatoes (with their juice) and the vegetable broth. Sprinkle in the dried thyme, oregano, and bay leaf, ensuring everything is well combined.
  • Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until all the vegetables are tender and the flavors meld beautifully.
  • Once cooked, remove the bay leaf and taste the soup. Season with salt and black pepper according to your preference. Adjust seasoning if necessary.
  • Serve the soup steaming hot in bowls, giving a comforting treat that’s rich in nutrients and flavor.

Notes

Garnish with parsley or lemon zest for added flavor.
Keyword cabbage, healthy, soup, vegan