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Weight Watchers Cabbage Soup

A light and filling vegetable soup featuring inexpensive pantry staples, perfect for weeknight dinners or after holiday feasting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 head 1 head of cabbage, chopped (about 6–8 cups)
  • 1 medium 1 onion, diced
  • 2 cloves 2 cloves garlic, minced
  • 4 medium 4 carrots, sliced
  • 4 stalks 4 stalks celery, sliced
  • 1 can (14.5 oz) 1 can (14.5 oz) diced tomatoes, with juices
  • 8 cups 8 cups vegetable broth (low-sodium if possible) Can be substituted with chicken broth for a non-vegetarian version.
  • 1 teaspoon 1 teaspoon Italian seasoning
  • to taste Salt and pepper, to taste

Method
 

Preparation
  1. Heat a large pot over medium with a quick spray or 1 teaspoon olive oil.
  2. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until soft and translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant—don't let it burn.
  4. Stir in the sliced carrots and celery. Cook another 4–5 minutes so they begin to soften.
  5. Add the chopped cabbage and the entire can of diced tomatoes (juices included). Toss to combine.
Cooking
  1. Pour in the 8 cups of vegetable broth. Sprinkle in the Italian seasoning, then add salt and pepper to taste.
  2. Bring the pot to a boil, then reduce heat and simmer uncovered for about 30 minutes, until vegetables are tender.
  3. Taste and adjust seasoning before serving—add a pinch of salt or a squeeze of lemon if it needs brightening.

Notes

This soup is forgiving with ingredients; feel free to swap vegetables, boost seasonings, or add proteins. Can blend for a smoother texture if desired.