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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%
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Ww 0 Point Weight Watchers Cabbage Soup

Recipe #128956 | 32 min | 7 min prep | add private note

⁽¹³⁰⁾ RATE IT NOW Print Recipe

By: dageret
Jul 7, 2005

0 point weight watchers Cabbage soup you can eat as much of this as you like. Its soo good for you.

SERVES 6 -8 , 1 cup (change servings and units)

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.

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Featured Reviews for This Recipe

From: Miriam B

On Nov 22, 2009

0 people found this review helpful

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From: Sherry Belle

On Nov 21, 2009

I really like this after tweaking it to make sure it was blood type B friendly. One thing I like about this recipe is that it's a CLEAN ALL THE PRODUCE OUT OF YOUR FRIDGE AND THROW IT IN A CROCKPOT kind of soup. I used horseradish instead of garlic, Olive oil instead of tomato paste and left out the zucchini, only because, I didn't have any. I used curry powder and cayenne to add some heat (personal choice). I can see myself making this often during the winter season. Thank you...dageret...for contributing to my collection of fabulous recipes. Sincerely, Sherry Belle

0 people found this review helpful

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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.

46 people found this review helpful

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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.

27 people found this review helpful

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