Ww 0 Point Weight Watchers Cabbage Soup

Made it JUST like the instructions but added cajun seasoning instead of salt & pepper-gave it a little oomph. we loved it. Thanks!

I've been making cabbage soup for years.....the wrong way! This is the best recipe I have found. Not only was it quick and easy, but it has a substantial yet very fresh taste. I added double the basil because I happen to love it, but that's the only alteration I made. I can see how you could eat a lot of this and not get tired of it, which is the point.

What a terrific recipe for a super-low calorie soup! This was incredibly easy to make. I did not use zucchini simply because I did not have any in the house. I used fresh veggies, as well (I read some people used canned). I saut?ed the onion and celery in a little bit of EVOO before adding it to the soup and instead of adding the spoonful of tomato paste, I added a spoonful sun-dried tomato/basil pesto and 2 packets of red pepper flakes (the kind you get with pizza). This gave it a delicious kick and an "Italian-esque" flavor. This recipe is a keeper! Thanks a million!

This is a wonderful veggie soup recipe. I used homemade chicken broth since I had some in the frig but added a dash of Worcestershire to give it a beefiness and I think it really did help. I also skipped the zucchini and added some black beans. Really delicious and even better the next day!

Tasty!

Love it. I found this recipe because I was searching for something to use leftover slaw mix for. It worked perfectly for this recipe. Changes I made: I used slaw mix, and leftover bag of frozen onion/peppers mix. Added celery and a little more carrots.

For spices, I doubled the oregano and basil (1tsp. each) and added a small bay leaf and some black pepper.

This was quick and delicious! :-)

Redundant but I'm so excited about this soup I must review! I used beef stock, purchased shredded slaw mix, additional shredded carrot, some fresh green beans, subbed spinach for zucchini just (because I love it), fresh garlic, onion, threw in a can of Rotel along with the paste, fresh herbs...no need for salt or pepper! I haven't even finished my first bowl and already want to make more! I did carmelize the cabbage/carrots/onion a bit. This soup is truly spectacular. I'm on a very low cal diet and have seemed to hit a plateau so was looking for something to switch up my meals a bit. This is fresh, flavorful and just fantastic!

This is a really yummy recipe. I added sliced baby portabellos, small cubed better net squash and red pepper flakes. Sooooo good!

Wow! We were pleasantly surprised at how good this was! We'll definitely be having it often. Thanks!

This has to be the best soup I've ever made! I made a few changes but it is a perfect recipe for making tweaks to suit your taste. Like some of the users below, I added a can of Rotel tomatoes (Mild) instead of tomato paste, I skipped on the green beans and added broccoli with the zucchini (I used two), then added a couple stalks of celery in with the carrots and onions, AND I put more of all the vegetables in (all cut in to bigger chunks, except the onion).

When I told by boyfriend I was making cabbage soup he turned his nose up in disgust, but I made him take a bite...then had to make a new pot two days later.

I love this soup! I can eat it every day for lunch for a week!

This is an excellent, easy vegetable soup. It's hot and comforting for the winter months, but also light enough to be enjoyed in the summer. This recipe is also very adaptable too-- you can add/omit vegetables depending on what you have on hand. Don't be afraid to play around with seasonings either, I usually add cayenne or hot sauce for a kick. I've also added "Blakened Seasoning" to this soup, and it lends a great flavor to the cabbage. Always yummy!

I made this soup, only adding some ground turkey to it. ( I know it doesn't make it 0 pts.) but my family eats it better with some meat. It was really good. I will continue to make, thankyou for sharing.

Such a versatile soup - I triple and quadruple the recipe, split it out into single serve containers and freeze them. When I want it as a side to a sandwich for lunch, I defrost and heat in the microwave as is. To have it as a meal, I add measured amounts of cooked quinoa, barley, brown rice, chopped chicken breast, shrimp, cooked lentils (I also keep 1/2 cup servings frozen to pop into soups for "bulk")and/or pasta... the possibilities are nearly endless! Can also be thickened by making a rue from 1 tsp. olive oil and 1 tsp. flour and added to the broth for 1 point, add in some chicken and it's just about a chicken stew.

I am quite a picky eater, so it is hard to find something I like. I normally don't eat Vegetables (I know, not good), but one day my aunt had made this soup and I was in love. It is so good, although I change up the recipe a bit. I don't use Zucchini as I don't like it at all, so instead I add in some chopped tomatoes, or stewed ones, sometimes celery and even some Chicken to add protein to the soup. This is the only way I get vegetables, and honestly, I would eat this for every meal if I had the money to buy the ingredients daily! haha.

Note: I have rated this recipe according to my variation. I added lean ground meat and sauteed the onions in with the ground meat. On the side, I also sauteed the cabbage (this can be done when the ground meat is close to being cooked. I added basil, oregano, thyme (other reviewers suggestions), along with garlic. When cooked, I drained the meat and added the rest of the ingredients. I used 1 can of Rotel, as well as 1 whole (small) can of Tomato Paste-Italian Blend. Veggies: I threw in 1 can of green beans, 1 can of corn, and 1 can of carrots. To add a little heat, I added some a dash of red pepper and a few red pepper flakes, as well as a little onion powder and garlic powder. The recipe came out wonderful! Thank you everyone for your suggestions. It really made this one a hit!

really good and filling. After the suggestion from DanaJoy!, I too sauted the carrots, onions (garlic and cabbage) in a bit of olive oil. I also added a small can of no salt added tomato sauce and a can of rinsed and drained soup beans for a fiber kick and to make it more filling.

yummy! I don't think you can go wrong with any variation of this soup......reminds me of the canned kind I loved as a kid but a million times tastier, and so good for my thighs.

Gotta love these low calorie soups! I found that 3 cups of broth was not near enough for the amt of veggies in my soup. I did add the kernels off of 2 small corn cobs. I also added 1 can of diced tomatoes with the juice and then added about 3 T of tomato paste instead of 2. I also added red pepper flakes to increase the heat. Overall it was a nice soup. Like the addition of zucchini. Thanks for posting!