136 Reviews of Ww 0 Point Weight Watchers Cabbage Soup

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.

From: Jetgirly

On Sep 8, 2007

I'll be honest - I expected this soup to be really healthy but nowhere close to yummy. I was so wrong! I'm detoxing, and this is a great, healthy detox meal! I doubled the recipe, using the following ingredients: one cup sliced carots (equal to three carrots), one cup diced celery (equal to two-thirds of a large rib), four cups of green cabbage (equal to half a large head) and a can of white kidney beans. I skipped the tomato paste as I'm not eating nightshades. I made an Italian-style sofrito by sauting ALL the vegetables in olive oil with the herbs and three bay leaves until they were soft. Then, I added the broth, brought it all to a boil and simmered for about forty-five minutes. The result is a delicous, sweet soup that you'd have to be crazy not to love!

From: yb

On Apr 25, 2006

This is fantastic soup. Add the tomato paste before the liquid and let it start to brown, you can smell the depth of flavor this adds. I also make a double batch and add to the leftovers a Tbls. of vinegar and something hot, red pepper flakes, jalajeno, cayenne, whatever I have on hand. The hot and sour leftovers are better than the soup!

From: Sam&al's Mom

On Nov 6, 2005

This is the best homemade soup I have ever had! And for 0 points I can enjoy whenever I like! I live on this is the colder months.Sometimes I add a 1/2 cup of cooked chicken breast and 1 cup of egg noodles to meake a complete mealfor the whole family and they scoff the whole pot down!!!Simply delicious!

From: Marla in California

On Jan 15, 2007

I've made this soup twice now. Once with beef broth and once with chicken broth. I think I prefer the chicken. The first time I used some tomato paste and the second time I used some canned diced tomatoes. Again I preferred the 2nd batch. Add whatever seasonings appeal to you. Very tasty.

From: Chef #648917

On Jan 8, 2009

Perfect- I doubled the recipe and stored in individual portion containers. I actually finely shredded some of the carrot to thicken up the broth. It worked out great! Nice low calorie filler! Thanks!

From: Chef #363656

On Oct 14, 2006

when i made this soup i added baby lima breans and fresh parsley instead of tomatoe paste i added canned tomatoes it is now one of my favorite soups it has a greaat taste and i don't get tired of eating it. i also put extra garlic,and found there really is no need to add salt because of the broth very easy to make. also i do not saute anything i just throw it all in the pot together

From: Chef #617469

On Nov 5, 2008

I didn't know I liked cabbage until I made this! My hubbie and mom keep eating it leaving little for me. I can see I'm going to need to make large batches of this on a regular basis. I subbed a can of Rotel for the tomato paste and added several dashes of hot sauce. Yummy!

From: Chatty Patty

On Jan 13, 2008

Outstanding! I added a pound of sliced Italian Turkey sausage and upped the beef broth by 2 cups. Thanks