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Savory and filling cabbage soup with hearty vegetables and white beans.
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Cabbage Soup

A hearty and savory Weight Watchers classic with white beans and veggies.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: Cabbage Soup
Servings: 8

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

  • 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: 575g | Calories: 249kcal | Carbohydrates: 33g | Protein: 22g | Fat: 4.9g | Saturated Fat: 1.6g | Cholesterol: 37mg | Sodium: 1281mg | Potassium: 1033mg | Fiber: 8.3g | Sugar: 12g | Calcium: 135mg | Iron: 4.3mg