Weight Watchers Cabbage Fat-Burning Soup
This classic cabbage soup is a staple in many Weight Watchers and health-focused meal plans. It’s low in calories, high in fiber, and packed with nourishing vegetables. The flavor is savory and comforting, and the broth is seasoned just enough to bring out the natural sweetness of the cabbage and other vegetables. It’s often used as a meal-starter or between-meal filler that helps curb hunger without costing many points. With no added fats, it’s naturally low in SmartPoints and makes a great choice for batch cooking or meal prep.
Ingredients
- 6 cups low-sodium vegetable broth or chicken broth
- 4 cups chopped green cabbage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 (14.5-ounce) can diced tomatoes (no salt added, undrained)
- 1 tablespoon tomato paste (optional, for richer flavor)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste (optional)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Juice of 1/2 lemon (optional, to brighten the flavor)
- Fresh parsley or chopped green onions, for garnish
Instructions
1. Prepare the vegetables.
Begin by washing and chopping all your vegetables. The uniform size of the pieces will help them cook evenly and give the soup a balanced texture in every spoonful.
2. Sauté the aromatics.
In a large soup pot or Dutch oven, add a splash of broth and sauté the onion, garlic, celery, and carrots over medium heat for about 5–6 minutes, or until they begin to soften. This step helps deepen the flavor before adding the rest of the ingredients.
3. Add remaining vegetables and seasonings.
Stir in the chopped cabbage, bell peppers, diced tomatoes with their juice, and tomato paste if using. Add the basil, oregano, pepper, and crushed red pepper flakes if desired. Pour in the broth and stir to combine.
4. Simmer the soup.
Bring the soup to a boil, then reduce the heat and simmer gently for 30–35 minutes, or until all vegetables are tender. Stir occasionally and taste as it cooks, adjusting seasoning as needed.
5. Finish and serve.
Once the vegetables are soft and the flavors have melded, add a squeeze of lemon juice to enhance the brightness of the broth. Serve the soup hot, garnished with fresh parsley or green onions if desired.
Serving Suggestions
This soup is incredibly versatile. Enjoy it as a light lunch or dinner, or have a small bowl as a starter to help control portion sizes of a main course. It’s filling on its own thanks to the fiber from the vegetables but can be paired with a slice of whole grain toast or a small side salad for a more complete meal.
If you’d like to turn it into a heartier dish, you can add a cup of cooked shredded chicken or white beans (adjusting SmartPoints accordingly).
