This light and tasty Weight Watchers Cabbage Soup is packed with crunchy veggies and zingy flavors. It’s perfect for those wanting a warm, healthy meal without the guilt!
I love how easy it is to whip up a big pot of this soup. It warms you up and can be enjoyed any time. Plus, leftovers taste even better the next day—win-win!
Key Ingredients & Substitutions
Cabbage: Green cabbage is the star here. It’s crunchy and low in calories. If you’re not a fan, you can use kale or even Swiss chard as substitutes for a twist.
Tomatoes: Using canned diced tomatoes adds flavor and saves prep time. If fresh tomatoes are in season, feel free to chop and use them instead. They’ll give a fresher taste.
Vegetable Broth: A low-sodium broth keeps it light, but you can also use homemade broth for richer flavor. In a pinch, water works too, just season more to taste!
Herbs: Dried basil and oregano are traditional in this recipe. If you have fresh herbs on hand, use them! You’ll want about three times more fresh herbs than dried for a lovely flavor boost.
How Can I Make Sure My Soup is Well-Seasoned?
Getting the seasoning right is essential for a delicious soup. Here’s how to do it:
- Start with the basic seasoning: black pepper and salt. Remember, you can always add more but can’t take it away!
- Taste the soup about halfway through cooking. This helps you adjust the flavors as it develops.
- If you love a little heat, sprinkle in red pepper flakes sparingly, stirring well, and taste again.
- Garnishing with fresh parsley at the end adds brightness and a final flavor boost. Don’t skip this step!
With these tips, your Weight Watchers Cabbage Soup will be flavorful and heartwarming every time you make it!
Weight Watchers Cabbage Soup
Ingredients:
- 1 medium head green cabbage, chopped (about 8 cups)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 6 cups vegetable broth (low sodium)
- 1 tsp olive oil (optional, for sautéing)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt (optional)
- Fresh parsley, chopped (for garnish, optional)
- Red pepper flakes (optional, for a little heat)
Time Estimate:
This recipe takes about 10 minutes of prep time and approximately 40 minutes to cook, totaling about 50 minutes from start to finish. A quick and easy meal that’s perfect for any day!
Instructions:
1. Sauté the Vegetables:
In a large pot, optionally heat the olive oil over medium heat. Add the chopped onions, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften and smell fragrant.
2. Add the Cabbage:
Add the chopped cabbage to the pot, stirring for 2-3 minutes until it begins to wilt slightly. This step helps to enhance the flavors.
3. Incorporate the Liquids:
Pour in the vegetable broth along with the can of diced tomatoes and their juice. This will be the base of your delicious soup!
4. Season the Soup:
Sprinkle in the dried basil, oregano, black pepper, and salt (if using). Give everything a good stir to combine the flavors.
5. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30-40 minutes. Stir occasionally until all the vegetables are tender.
6. Adjust and Taste:
Taste the soup to adjust the seasoning as desired. If you like a little heat, feel free to add red pepper flakes for a spicy kick!
7. Serve and Garnish:
Ladle the soup into bowls and garnish with chopped fresh parsley if desired. This adds a pop of color and freshness.
8. Enjoy:
Serve the soup hot, alongside a slice of whole grain bread or some crackers for a filling and wholesome meal.
This nutritious soup is low in calories and fat, packed with fiber and vitamins. It’s a wonderful option for those on Weight Watchers or anyone looking for a comforting and healthy dish!
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can use frozen vegetables! Just make sure they’re not too mushy before adding them to the soup. Add them directly into the pot without thawing for a quick and easy option.
How Can I Make This Soup Vegan-Friendly?
This soup is already quite vegan-friendly since it’s made with vegetable broth and does not contain any meat products. Just ensure that the vegetable broth you choose is labeled vegan!
Can I Store Leftovers, and How Long Will They Last?
Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2-3 months. Just thaw it in the fridge overnight before reheating.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add or substitute other vegetables like bell peppers, zucchini, or green beans. Just keep in mind the cooking time may vary slightly for denser vegetables.
