Weight Watchers has a 0 point soup and this is sort of my starting point version. I like a tomato base especially with cabbage and I think you can use any kind of vegetable you like. There's no wrong way to make this soup. Honestly, there is nothing to it yet I can't stop eating it! It's SO good!
I was inspired to make it for two reasons.
One, I've been reading articles about how Cruciferous vegetables help reduce your child's cancer risk when eaten during pregnancy. Cruciferous vegetables include things like (broccoli, kale, cauliflower, brussels sprouts, turnips and, you guessed it... cabbage!
And two, Little Guy and I picked up our share at the farm on Friday and it was INSANE...
I had to make at least a little dent in it right away. So I grabbed a head of cabbage, some onions, carrots and got to work...
- 1 tbsp olive oil
- 6 small onion chopped
- 6 large carrots cut into chunks
- 1 medium to large head of cabbage (I used savoy) shredded
- About 10 cups of your favorite stock or broth (I used 4 cans of chicken broth + 1 and half cans of water)
- 1 6 oz can of tomato paste
- About 1 tbsp fresh Thyme
- About ½ tbsp fresh Rosemary
Heat the oil in a large stock pot. Sauté the onion and carrots until browning.
Cut the head of cabbage. I cut it just like I did for the Cabbage Salad.
Add the shredded cabbage into the pot. Toss.
Add the stock/broth, water, tomato paste and herbs.
Stir to combine everything and bring to a boil.
Lower the heat and simmer for about a hour until the cabbage cooks through.
For those counting, this soup is pretty much free. The oil is distributed over about 12 servings (I didn't officially measure) and everything else is a veggie!
As I said it's super simple and good as is but you can easily use it as a starting point. Add your favorite vegetables, some chicken or beans even spice it up with some tabasco! The possibilities are endless.
I just signed up for WW this past Tuesday, and I am loving your site!! I am making a grocery list right now, and making sure I have the ingredients to make this soup, and the pizza casserole (my husband is not a big veggie lover so sneaking some into the pizza casserole will be great!). Thank you for your recipes! :o)
Sorry Mamie, I'm still learning it myself. 🙁
Hello! I have been on and off Weight Watchers since Dec. '09. I have lost 50lbs. I went off during the holidays in Dec. '10. Now I am on the new points plus plan. I'm having a really hard time following this plan. Do you or anyone out there have any advice, that can help me follow this plan a little better. The old points plan worked very well for me. HELP!!!!!
I made a version of this earlier this week. Super easy-
1 bag of Dole coleslaw mix, a small red onion, chicken stock and a large can of chopped tomatoes with garlic and basil all thrown in the crock-pot. When the veggies softened, I tasted it and it seemed bland, so I added some ginger paste and chili paste. It had a bit of a kick, but was delicious.
I just learned that cruciferous vegetables can get rid of excess estrogens. That may be how they fight cancer in little ones. But I have a problem with too much estrogen so I was so excited to learn another natural treatment for it. I've been eating 3 servings a day, and it hasn't been that hard. I heard that over time it can actually cause fibroid tumors to shrink and completely go away. Good news!
This looks fantastic! I have been in the mood for some warm "fall-like" food this week, and this is perfect! I also looked into joining a local CSA, after reading about the fresh veggies you pick up from the farm. I can't wait to get yummy new veggies to experiment with!
Ditto... I eat more produce now then ever before!
That yellow thing is a gourd. Only for decoration. 🙂
Before starting weight watchers I did not think I liked ANY tomato based soup or cabbage. When I joined I decided that I would try anything suggested by weight watchers at least once. I'm so glad I did because I love this soup. I also really love the asian version, and it has mushrooms which I also learned to eat while on weight watchers. I now eat so many vegetables that I wouldn't eat 5 years ago.
In the picture with all the veggies, what is the yellow thing right in the middle behind the pumpkin?
Oh, I'll be making this soon! I LOVE cabbage. 🙂
I love cabbage in my soup! Sounds yummy!
I asked my lovely fiance slash part time house husband to make this for me one day and he subbed in a little fish sauce and a couple other things and gave it a nice kick. The next time he added anaheim peppers and siracha for some nice heat. We've used it as a base with pasta and had it with black beans and carne asada. It's such a good soup!!
That is a huge amount of vegetables from the farm! How fun to enjoy them all week.
Think I will try this tonight. Sounds perfect. 😀
I've been looking for a broth that doesn't have a lot of sodium. What do you use and what do you consider to be too much sodium?
This is almost the same recipe I make except I put lots of celery in it and I use tomato juice in place of the broth. I also use dried basil in mine.
Oh yum, that looks perfect!
I've been wanting to make a cabbage soup. Thank you for the idea. I'll be making this sometime this week. :o)