Cabbage Soup Is A Weight Watchers Classic

This one-point cabbage soup with white beans and savory vegetables is a fun and protein-packed twist on a classic Weight Watchers dish. The addition of these beans makes the soup heartier and incredibly gratifying.

I made this one in the instant pot, if you are looking for a crock pot cabbage soup, check out my cabbage roll soup which I made using the slow cooker.

Making this soup is straightforward: sauté vegetables like onions, garlic, carrots, and tomatoes. Then, add broth, cabbage, and cooked white beans. Let it all simmer for 20 minutes, and you have a fantastic meal ready to enjoy.

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Why should you try Cabbage Soup?

Here are a few reasons why you should give this recipe a try:

1. Low in Points: A large bowl of this hearty cabbage soup with plenty of spices and seasonings is only 2 Weight Watchers points. This fact alone makes it a winner.
2. Quick and Easy: The soup is incredibly fast to prepare. Just chop up some vegetables (no need to be precise), sauté them in an Instant Pot, add the remaining ingredients, and let it cook. In under 30 minutes, you’ll have a hot, satisfying soup.
3. Versatile and Filling: Adding white beans to the mix makes this soup much more filling, and the combination of flavors is simply delightful.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Serving Size: 1 bowl (550 g.)

1 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required)

Ingredients

• 1 teaspoon oil (5 ml)
• 1 large onion, diced (about 1 cup or 150 g)
• 3 cloves garlic, minced
• 3 large carrots, sliced (about 1 cup or 200 g)
• 2 medium tomatoes, diced (about 2 cups or 360 g)
• 2 tablespoons tomato paste (30 g)
• 1 small potato, diced (about 1 cup or 130 g)
• 1 teaspoon dried oregano (1 g)
• 6 cup broth (1440 ml) (chicken, beef, vegetable)
• 1 medium head of cabbage, shredded (about 6 cups or 600 g)
• 1 can white beans, drained and rinsed (about 1 1/2 cups or 250 g)
• Salt and pepper to taste

Instructions

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and let it heat up for a minute or two.
2. Sauté the Vegetables: Add 1 teaspoon of oil to the pot. Once hot, add the diced onion and sauté for about 3 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
3. Add Carrots and Tomatoes: Stir in the sliced carrots and diced tomatoes. Cook for about 3-4 minutes, allowing the tomatoes to soften and release their juices.
4. Incorporate Tomato Paste and Potato: Add the tomato paste and mix well to coat the vegetables. Then, add the diced potato and stir to combine.
5. Season and Add Broth: Sprinkle in the dried oregano, salt, and pepper. Pour in the chicken broth and stir well.
6. Add Cabbage and Beans: Add the shredded cabbage and drained white beans. Stir to combine all ingredients.
7. Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 10 minutes.
8. Release Pressure: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then perform a quick release for any remaining pressure.
9. Serve: Carefully open the lid and stir the soup. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Variations and Substitutions

1. Broth Options: I prefer chicken broth, but you can use vegetable broth or whatever you have on hand.
2. Rich and Spicy: For an even richer and spicier flavor, add two more heaping tablespoons of tomato paste and a dash of your favorite hot sauce.
3. Protein Boost: To make the soup more substantial while keeping it within the Weight Watchers points, add diced chicken breast. It’s incredibly filling and satisfies hunger and cravings instantly.
4. Additional Ingredients: Feel free to add other ingredients like corn, different types of beans (broad beans, pink beans), or even chickpeas.

Tips and Tricks for Making Cabbage Soup

1. Make Extra: Prepare a large batch and use it as a snack. Whenever you feel hungry, heat a bit of the soup in a mug for a 100% comforting treat.
2. Use the Instant Pot: This ensures the cabbage gets perfectly tender without much effort.
3. Spice It Up: Add spices to enhance the flavor. A bit of cumin, coriander, or even a pinch of smoked paprika can elevate the taste.
4. Thicken the Soup: If you prefer a thicker consistency, mix 1/4 cup of water with a teaspoon of cornstarch and add it to the soup. This improves the texture without altering the flavor.
5. Experiment with Herbs: Fresh herbs like thyme, rosemary, or dill can add a delightful freshness to the soup.
6. Storage: This soup stores well in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

This cabbage soup is more than just a low-point option—it’s a versatile, easy-to-make dish that fits perfectly into any healthy eating plan. Give it a try, and it might just become a staple in your kitchen.

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Cabbage Soup

Servings: 8

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

A hearty and savory Weight Watchers classic with white beans and veggies.

Ingredients 

1x2x3x

• ▢ 1 teaspoon oil, 5 ml
• ▢ 1 large onion, diced (about 1 cup or 150 g)
• ▢ 3 cloves garlic, minced
• ▢ 3 large carrots, sliced (about 1 cup or 200 g)
• ▢ 2 medium tomatoes, diced (about 2 cups or 360 g)
• ▢ 2 tablespoons tomato paste, 30 g
• ▢ 1 small potato, diced (about 1 cup or 130 g)
• ▢ 1 teaspoon dried oregano, 1 g
• ▢ 6 cup broth, 1440 ml (chicken, beef, vegetable)
• ▢ 1 medium head of cabbage, shredded (about 6 cups or 600 g)
• ▢ 1 can white beans, drained and rinsed (about 1 1/2 cups or 250 g)
• ▢ Salt and pepper to taste

Cook ModePrevent your screen from going dark

Instructions 

• Prepare the Instant Pot: Set your Instant Pot to the sauté function and let it heat up for a minute or two.
• Sauté the Vegetables: Add 1 teaspoon of oil to the pot. Once hot, add the diced onion and sauté for about 3 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
• Add Carrots and Tomatoes: Stir in the sliced carrots and diced tomatoes. Cook for about 3-4 minutes, allowing the tomatoes to soften and release their juices.
• Incorporate Tomato Paste and Potato: Add the tomato paste and mix well to coat the vegetables. Then, add the diced potato and stir to combine.
• Season and Add Broth: Sprinkle in the dried oregano, salt, and pepper. Pour in the chicken broth and stir well.
• Add Cabbage and Beans: Add the shredded cabbage and drained white beans. Stir to combine all ingredients.
• Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the manual or pressure cook setting and set the timer for 10 minutes.
• Release Pressure: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then perform a quick release for any remaining pressure.
• Serve: Carefully open the lid and stir the soup. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Notes

One WW point per serving. 

Nutrition

Serving: 575gCalories: 249kcalCarbohydrates: 33gProtein: 22gFat: 4.9gSaturated Fat: 1.6gCholesterol: 37mgSodium: 1281mgPotassium: 1033mgFiber: 8.3gSugar: 12gCalcium: 135mgIron: 4.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer

Cuisine: American

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