Weight Watchers Cabbage Soup is a healthy and filling, low point vegetable soup packed with fresh cabbage, tomatoes, carrots, and potatoes Jump to Recipe keyboard_arrow_down
Weight Watchers Cabbage Soup is a soup you will make again and again. Packed with flavor, full of veggies, and coming in at only 2 Smartpoints for a large serving means it's the perfect option for staying full without worrying about using lots of points.
After some time traveling, I am excited to be back in my kitchen and this simple cabbage soup seems like the perfect recipe to reset after vacation. It's light, packed with good for you veggies, and surprisingly filling for such a low point soup. Plus I am always excited about anything that has a large serving and with about 1.5 cups per serving, this soup won't leave you reaching for more.
The recipe is based off an Russian recipe for cabbage soup with some simple adjustments to make it more Weight Watchers friendly. Using less oil and opting for Greek yogurt instead of sour cream, this soup is still incredibly satisfying but has less than 150 calories. Normally I like to make a big batch and freeze individual portions for quick meals and snacks. It goes great with a sandwich or salad and also is the perfect afternoon pick me up when hunger strikes but it's still too early for dinner.
Although I stuck to the classic ingredients in this version - green cabbage, carrots, tomatoes, carrots, potatoes, and beef broth - there are lots of ways to customize this soup and make it your own. Here are some tips for making this Weight Watchers Cabbage Soup:
- There is a lot of debate about whether cabbage soup should use shredded cabbage or larger, chunkier pieces. Personally I like the shredded cabbage since it's easier to eat, but you can leave the cabbage in larger chopped pieces if that is what you prefer.
- Traditionally cabbage soup is made with beef broth, but you can use chicken or vegetable broth as well. You also can use regular broth, condensed broth, or boullion - whatever you prefer.
- For a lower carb option, leave out the potatoes and add in some extra veggies. I like the addition of turnips or rutabaga since they have a similar texture to potatoes and make the soup feel more substantial.
- This soup traditionally isn't prepared with a lot of spices or herbs. However you can definitely add some more to kick up the flavor. I like adding cumin, paprika, garlic, dill, or Italain seasoning to pump up the flavor.
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- 2 tsp olive oil
- 2 U medium onions, peeled and thinly sliced into half moons
- 21 oz. condensed beef broth
- 20 oz. water
- 5 cups coarsely shredded green cabbage (1 small head)
- 2 U medium carrots, peeled and sliced
- 2 U medium potatoes, cubed
- 1 U stalk celery, sliced (with leaves)
- 2 U medium tomatoes, coarsely chopped
- 1 tsp salt
- 1 tsp pepper
Place the olive oil in a Dutch oven or soup pot over medium heat. Add the onions and cook, stirring occasionally, until tender.
Add the beef broth, water, cabbage, carrots, potatoes and celery. Bring the mixture to a boil over medium-high heat and then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Stir in the tomatoes, salt and pepper, and simmer, uncovered, about 10 minutes.
Top each serving with a dollop of low fat sour cream or plain Greek yogurt. Garnish with dill weed and/or parsley, if desired.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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