I wouldn't call myself a cook but so easy, even my picky husband loved it. I used canned peeled tomatoes instead of tomato paste and it was very yummy. It will hopefully help us lose the holiday and vacation weight!!
When I was a kid I hated vegetables, and I would eat this. It's realllllly tasty and super easy!
I used to make this soup all the time, and originally it called for using a large can or bottle of Tomato Juice and some beef bouillon, and I'd often sub V8 Juice reg and/or hot and spicy for a little change of taste.... still ZERO points and YUMMY!
Made it JUST like the instructions but added cajun seasoning instead of salt & pepper-gave it a little oomph. we loved it. Thanks!
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!
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 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.
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!