1 of 10 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 6 servings |
||
| Calories 21 | ||
| Calories from Fat 0 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 33mg | 1% | |
| Potassium 178mg | 5% | |
| Total Carbohydrate 5.0g | 1% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 2.3g | ||
| Protein 1.0g | 1% | |
Ww 0 Point Weight Watchers Cabbage Soup
SERVES 6 -8 , 1 cup
Ingredients
- 3 cups nonfat beef broth or nonfat vegetable broth or nonfat chicken broth (beef is the best)
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups chopped cabbage
- 1/2 yellow onion
- 1/2 cup chopped carrot
- 1/2 cup green beans
- 1/2 cup chopped zucchini
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- salt & pepper
Directions
1
Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.2
Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.3
Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.4
I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.5
All very good. You can customise it a bit.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Browse similar recipes by category
- Course > Main Dish
- Course > Soups
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Green/Yellow Beans
- Main Ingredient > Vegetables > Onions
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Tomi
On Jun 26, 2009
i really enjoyed this. I used chicken bouillion, squash, and garlic salt and onion powder 
it was great. 1 squirt of ketchup too as i didnt want to open a whole can of paste.
From: Lori in NC
On May 16, 2009
This is great for 0 points. I made a double batch using 4c vegetable broth and 14 ounces diced tomatoes, and omitted the tomato paste. I also used frozen green beans that I had on hand. I'll stash half in the freezer, and use the rest this week. Thanks for posting!
From: Queenofcamping
On Oct 19, 2006
I made this today but did it in my crockpot. It turned out wonderful. I am going to freeze it in individual portions to take out for lunch and before dinner. UPDATE!!!!! I have been eating this for lunch out of the freezer baggies and it is wonderful even after being frozen. I have another batch in my crockpot right now but this time I added yellow squash instead of zucchini and more garlic. This is wonderful and so healthy since I am now trying to lower my cholesterol.
From: Miss Elizabeth
On Aug 11, 2005
I have the flu right now. I live in Morocco and got hubby Mohamed to make this for me. We didn't have green beans, basil or oregano so he spiced it using red sweet paprika, a pinch of ground ginger and plenty of fresh black pepper! It was sooo good! I think I wil get the flu again! He also used red onion as that is the onion in season at the moment.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved