This Weight Watchers Cabbage Soup is a tasty and low-calorie dish, packed with fresh vegetables like cabbage, tomatoes, and carrots. It’s warm, filling, and super easy to make!
On chilly days, this soup is my go-to! I love knowing I can have a big bowl without any guilt. Plus, it’s great for meal prep—just make a big pot and enjoy it all week long!
Key Ingredients & Substitutions
Olive Oil: This adds healthy fats to the soup. If you’re looking for alternatives, you can use avocado oil or even vegetable oil, though I prefer the flavor of olive oil.
Onions: Onions contribute sweetness and depth. If you need a substitute, shallots can work, or even leeks for a milder taste.
Cabbage: Green cabbage is the star here, providing bulk and nutrition. If you’re not a fan of cabbage, bok choy or kale can be good substitutes.
Diced Tomatoes: They add acidity and flavor. If fresh tomatoes are in season, feel free to use them—about 4-5 medium tomatoes, chopped, will do the trick!
Herbs: Basil and oregano bring great flavor. If you have Italian seasoning on hand, it can replace both for convenience.
How Do I Get the Vegetables to Cook Just Right?
Cooking the vegetables properly is crucial for a great soup. Each veggie has a different cooking time, so start with the ones that need longer, like onions and carrots.
- Heat the pot and sauté the onions until soft. This builds a flavorful base.
- Next, add garlic—it cooks quickly so give it just a minute.
- Then, toss in carrots and peppers, cooking them until slightly tender.
- Add the cabbage last, as it wilts down quickly, ensuring it stays vibrant.
Simmering all together allows flavors to meld beautifully. Don’t rush this process; enjoy the aromas and watch your soup come to life!
Weight Watchers Cabbage Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 1 green bell pepper, chopped
- 1/2 head green cabbage, chopped (about 6 cups)
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups vegetable broth (or low sodium chicken broth)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and roughly 30 minutes to cook. In total, you’re looking at about 40 minutes from start to finish. That’s pretty quick for a hearty and healthy meal!
Step-by-Step Instructions:
1. Cooking the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté it for about 3-4 minutes, or until it becomes soft and translucent. This creates a flavorful base for your soup.
2. Adding Garlic:
Next, add the minced garlic to the pot and cook it for about 30 seconds, just until it’s fragrant. Be careful not to burn it, as burnt garlic can taste bitter!
3. Incorporating More Veggies:
Now it’s time to add the sliced carrots and chopped green bell pepper. Stir them into the pot and let everything cook for about 5 minutes. Stir occasionally to prevent sticking.
4. Adding Cabbage:
Next, toss in the chopped cabbage. Cook it until it begins to wilt, which should take about 5 minutes. Don’t worry if it looks like a lot; cabbage shrinks quite a bit as it cooks!
5. Pouring in the Broth:
Once the cabbage is wilted, add the undrained diced tomatoes along with the vegetable broth. Stir everything together until well combined.
6. Seasoning the Soup:
Now, season your soup with dried basil, dried oregano, black pepper, and salt to taste if you prefer. This will enhance the flavors beautifully!
7. Simmering:
Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes, or until all of the vegetables are tender and flavors are melded.
8. Taste and Serve:
Give the soup a taste and adjust the seasoning if necessary. When you’re happy with it, serve the soup hot, garnished with freshly chopped parsley for a nice touch!
This soup is low in calories and rich in fiber, making it perfect for Weight Watchers or anyone looking for a healthy, comforting meal. Enjoy your hearty cabbage soup!
Can I Use Other Vegetables in This Soup?
Absolutely! This soup is very versatile. You can add vegetables like zucchini, celery, or even potatoes. Just keep in mind that cooking times may vary, so adjust accordingly to ensure everything is tender.
Can I Make This Soup Vegetarian or Vegan?
Yes, the recipe is already vegetarian and can easily be made vegan by using vegetable broth instead of chicken broth. Just make sure your broth is labeled vegan!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat the soup on the stove or in the microwave. If the soup thickens while sitting, just add a little water or broth when reheating.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating. Just give it a good stir to help restore texture!
