Weight Watchers Cabbage Soup
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
111 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Weight Watchers Cabbage Soup
Description
This Weight Watchers Cabbage Soup begins by sautéing diced carrots, celery, onion, and garlic in olive oil until softened. Beef or vegetable broth is added along with canned diced tomatoes and dried herbs such as basil and oregano, creating a robust flavored base. After bringing the soup to a light boil, cabbage, cauliflower rice, and green beans are stirred in and the soup is simmered until the cabbage is tender.
The combination of fresh and frozen vegetables provides a mix of textures, with the cabbage breaking down slightly to enrich the broth and the cauliflower rice adding subtle body without heaviness. The herbs and tomatoes balance the savory broth, making this soup both filling and light.
Serve warm as a wholesome low-calorie meal option that can be enjoyed alone or with a side. Fresh chopped parsley adds a bright garnish and fresh flavor at serving.
Leftover soup stores well in an airtight container in the refrigerator for up to four days and should be reheated gently over medium heat, maintaining its texture and flavor.
Ingredients
- 1 tablespoon olive oil
- 2 carrot peeled & diced
- 2 talk celery diced
- 1 yellow onion peeled & diced
- 2 cloves garlic peeled & minced
- 4 cups beef broth or vegetable broth, low-sodium
- 28 ounces diced tomatoes canned
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups green cabbage chopped
- 3 cups cauliflower rice (fresh or frozen)
- 1 cup green beans chopped (fresh or frozen)
- parsley for garnish, chopped, fresh
Instructions
- Place a large stockpot over medium heat. Add the olive oil. Once the oil is hot add the carrots, celery, onion, and garlic. Cook for 5-6 minutes, or until vegetables start to soften, stirring frequently.
- Add the beef broth, tomatoes, basil, oregano, salt, and pepper. Stir everything together and then bring the soup to a light boil.
- Add the cabbage, cauliflower rice, and green beans to the pot. Stir the veggies in, cover the pot, and reduce the heat to medium-low. Allow the soup to simmer for 15-20 minutes or until the cabbage is tender.
- Give the soup one more stir and check the seasoning. Portion into bowls and garnish with a little fresh parsley if desired. Serve warm.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers over medium heat in a saucepan until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 929mg | 39% |
| Potassium | 1067mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 3792IU | 76% |
| Vitamin C | 73mg | 81% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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