Weight Watchers Cabbage Soup Recipe

Let’s be honest – when you hear “cabbage soup,” you’re probably not jumping for joy. But what if I told you this Weight Watchers version is so good you’ll forget you’re eating something healthy? It’s true! This soup has saved me from many hangry moments while trying to stay on track. Plus, it’s basically just vegetables swimming in delicious broth – how many points can that be? (Spoiler: barely any!)

Why This Recipe is Awesome

First off, this cabbage soup is basically weight loss in a bowl. It’s ridiculously low in points (zero points on many WW plans!), yet somehow manages to be filling enough that you won’t immediately dive face-first into a pizza afterward. And unlike those sad diet meals that taste like punishment, this soup is actually… good? Like, legitimately tasty!

The best part? You can make a massive batch on Sunday and eat it all week. It’s the lazy person’s approach to healthy eating – cook once, feel virtuous for days. Plus, it gets even better after sitting in the fridge for a day, which is the kind of kitchen magic I can get behind.

Ingredients You’ll Need

Round up these super simple ingredients:

• 1 medium head of cabbage (yes, the whole thing – we’re not messing around here)
• 2 large onions, chopped (prepare for tears, emotional and literal)
• 3-4 carrots, sliced (the more colorful your soup looks, the more virtuous you’ll feel)
• 2 green bell peppers, diced (or red if you’re feeling fancy)
• 2 cans (14.5 oz each) of diced tomatoes (juice and all – don’t you dare drain them)
• 1-2 cups fresh green beans, chopped (frozen works too, no judgment)
• 3 cloves garlic, minced (vampire protection + flavor = win-win)
• 8 cups vegetable or chicken broth (veggie for zero points, chicken for… still basically zero points)
• 1 tablespoon Italian seasoning (or whatever herbs you forgot to use before they dried up in your pantry)
• Salt and pepper to taste (be generous, we’re not monsters)
• Optional: red pepper flakes for those who like a kick (and by kick, I mean something to distract you from the fact you’re eating a vat of cabbage)

Step-by-Step Instructions

1. Prep your veggies. Chop everything into bite-sized pieces. This is therapeutic if you pretend the vegetables are your problems. Shred or chop the cabbage into thin strips – nobody wants to wrestle with huge cabbage chunks with a spoon.
2. Sauté the aromatics. In a large pot (and I mean LARGE – this makes enough to feed a small village), spray some cooking spray and throw in your onions and garlic. Cook until they’re fragrant and slightly transparent, about 3-4 minutes. Your kitchen should start smelling like you know what you’re doing.
3. Add the harder veggies. Toss in your carrots and bell peppers. Let them cook for about 5 minutes, stirring occasionally. Don’t wander off to check Instagram – vegetables can burn out of spite.
4. Add everything else. Dump in the cabbage, green beans, diced tomatoes, and broth. It will look like way too much cabbage, but trust me, that stuff shrinks like a wool sweater in hot water.
5. Season it up. Add your Italian seasoning, salt, pepper, and red pepper flakes if using. This is not the time to be shy with seasonings – remember, we’re making diet food taste non-diet-y.
6. Simmer until done. Bring everything to a boil, then reduce to a simmer. Cover and let it cook for about 30 minutes or until all the vegetables are tender. The cabbage should be soft but not mushy – we’re making soup, not baby food.
7. Taste and adjust. Give it a try and add more seasoning if needed. Sometimes I add a splash of lemon juice at the end for brightness. It’s like a little ray of sunshine in your vegetable swamp (in a good way).

Common Mistakes to Avoid

Let’s save you from soup sadness:

• Under-seasoning your soup. This isn’t punishment food – you’re allowed to make it taste good! Be generous with herbs and spices.
• Overcooking the cabbage. There’s a fine line between “perfectly tender” and “sad mushy mess.” Once your cabbage looks translucent, you’re probably good.
• Making too little. This soup is meant to be made in batches that could feed a football team. It freezes well, so go big or go hungry later.
• Expecting it to taste like your grandma’s beef stew. It’s a vegetable soup. A delicious one, but manage your expectations – no amount of seasoning will make cabbage taste like a ribeye.
• Getting impatient. Like most soups, this one tastes better the next day after the flavors have had a chance to mingle and get to know each other.

Alternatives & Substitutions

This recipe is super forgiving – here’s how to make it yours:

Veggie swaps: No green beans? Use zucchini. Hate bell peppers? Leave ’em out. The soup police won’t come for you. You can also add mushrooms, celery, spinach, or kale if you’re feeling extra virtuous.

Protein options: If you want to make it more filling, add some shredded chicken breast, ground turkey (browned first), or white beans. Just remember this might add points if you’re strictly following WW.

Spice it up: Try different seasoning profiles – Mexican (cumin, chili powder), Asian-inspired (ginger, soy sauce, sriracha), or go wild with fresh herbs instead of dried. IMO, fresh dill in this soup is life-changing.

Broth alternatives: Using bone broth adds more protein and flavor. Vegetarians can use mushroom broth for a deeper umami flavor that makes the soup taste more “meaty.”

FAQ (Frequently Asked Questions)

How many Weight Watchers points is this soup?
Depending on which WW plan you’re following, this soup is typically 0 points on the Purple plan, 0 on Blue, and 0-1 on Green. Did I mention it’s basically free food? Because it is.

How long does this soup last in the refrigerator?
It keeps wonderfully for 4-5 days in the fridge. The flavor actually improves after a day or two, which is nature’s way of rewarding meal preppers.

Can I freeze this cabbage soup?
Absolutely! It freezes beautifully for up to 3 months. I portion mine in individual containers for easy grab-and-heat meals when future me is too lazy to cook.

Will this soup really help me lose weight?
On its own? No magic here, folks. As part of a balanced diet? Absolutely. It’s filling, nutritious, and low in calories, which is basically the holy trinity of weight management.

My family is looking at this soup like I’ve lost my mind. How do I make it more appealing to non-dieters?
Serve it with a side of crusty bread for them (which you will heroically resist), add a dollop of Greek yogurt on top, or sprinkle with a bit of grated parmesan. Sometimes just calling it “Vegetable Soup” instead of “Diet Cabbage Soup” works wonders too.

I hate cabbage. Is this recipe for me?
Honestly? Probably not. But the cabbage really mellows out when cooked and absorbs all the other flavors. Maybe start with half the cabbage and see how you feel. Baby steps toward cabbage tolerance!

Final Thoughts

So there you have it – a Weight Watchers cabbage soup that doesn’t taste like sad diet food! It’s the kind of recipe that makes you feel like you’ve got your life together, even if your laundry has been sitting in the dryer for three days.

The best part? You can eat this until you’re actually full, not just “diet full” where you’re still eyeing the snack cabinet. So go ahead and ladle yourself a generous bowl – your waistline and your taste buds can finally be friends again.

Now go forth and soup! Your WW journey just got a whole lot tastier. And remember – if anyone questions your massive pot of cabbage, just tell them you’re being “culinarily adventurous.” That usually shuts them up.