Weight Watchers Recipes



  • 1 small head of cabbage, chopped
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 3 carrots, sliced
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional: Cayenne pepper for added heat
  • Optional: Lemon juice for extra flavor


  1. Prepare Vegetables: Chop the cabbage, onion, bell peppers, carrots, celery, and garlic.
  2. Cook Aromatics: In a large pot, sauté the onions and garlic until they are softened.
  3. Add Vegetables: Add the chopped cabbage, bell peppers, carrots, and celery to the pot.
  4. Add Tomatoes and Broth: Pour in the diced tomatoes (with their juice) and vegetable broth.
  5. Season: Add dried oregano, basil, thyme, salt, and pepper. Adjust the seasoning according to your taste. If you like it spicy, add cayenne pepper.
  6. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 20-30 minutes or until the vegetables are tender.
  7. Adjust Seasoning: Taste the soup and adjust the seasoning if necessary. Add a squeeze of lemon juice for freshness.
  8. Serve: Serve the Zero Point Vegetable Cabbage Soup hot. It’s a satisfying and low-calorie option.


  • Variations: Customize the soup by adding non-starchy vegetables like zucchini, spinach, or green beans.
  • Protein Boost: To make the soup more substantial, consider adding cooked chicken, turkey, or beans.
  • Storage: This soup can be stored in the refrigerator for several days, making it a convenient option for meal prep.
  • Hydration: The soup is hydrating and can help you stay on track with your water intake.

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