Cabbage Soup Recipe

Weight Watchers Cabbage Soup | foodiecrush.com

This Weight Watchers cabbage soup recipe is a simpler version of minestrone. It's a 45-year-old family favorite straight from my grandma's recipe box, with a few extra vegetables added in.

Course Soup

Cuisine American

Keyword cabbage soup

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 71kcal

Ingredients

1 cup yellow onion
2 cloves garlic , pressed or grated
1 cup mushrooms , sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups tomato juice
4 cups chicken or vegetable broth
1 (15-ounce) can chickpeas or cannellini beans , drained and rinsed
1 teaspoon Italian seasoning
2 small zucchini , quartered lengthwise and sliced ¼-inch thick
1 cup shredded cabbage
1 large carrot , peeled and sliced into ¼ inch pieces

Instructions

Sauté the aromatics. Spray a stock pot or large Dutch oven with non-stick cooking spray and heat over medium. Add the chopped onion and garlic. Cook for 3-4 minutes, stirring often.
Add the mushrooms. Stir in the mushrooms, season with the kosher salt, and continue cooking for 3-4 more minutes.
Add the remaining ingredients and simmer. Add the tomato juice and broth. Add the beans with the Italian seasoning and black pepper, and stir in the zucchini, cabbage, and carrot. Bring to a boil then reduce to a simmer and cook for 30-45 minutes. Taste and add more salt and pepper if needed.

Notes

Storage: This soup will last in the refrigerator for 4-5 days, and it makes great leftovers! Freeze the soup in airtight containers or Ziploc bags and store it in the freezer for up to 3 months.

Nutrition