Ww 0 Point Weight Watchers Cabbage Soup

"You can eat as much of this 0-point Weight Watchers cabbage soup as you like. It's so good for you."
photo by thecookierookie photo by thecookierookie
photo by thecookierookie
photo by Emily T. photo by Emily T.
photo by ellacarol52 photo by ellacarol52
photo by Emily T. photo by Emily T.
photo by Anonymous photo by Anonymous
Ready In:
1 cup




  • Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
  • Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
  • Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.
  • I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
  • All very good. You can customize it a bit.

Questions & Replies

  1. I am looking for the cabbage soup recipe from the mid 70’s. There was no tomatoe paste. You could enhance this recipe like this newer one. All I can remember is cabbage onion carrots canned tomatoes of your choice. Not sure bouillon was used. Green peppers. Then for a bonus sometimes we topped it off with Parmesan cheese. Anyone out there old enough to remember this one? Pam
  2. This looks like the Weight Watchers original Anytime Soup I used to make; everything except the beef broth. Am I correct? So, I just made this sans beef broth (whole food plant based here) and it was exactly what I remember. Just unbelievably good. Very flavorable. Thanks.
  3. How many calories in a cup
  4. I would like to add 93% fat free turkey which is low in points. Has anyone done this
  5. What about adding cauliflower and broccoli?


  1. Very good recipe. I added some red pepper flakes and celery also. Another thing I changed was to saute the carrots and onions in a tablespoon of olive oil. Certain vitamins are fat soluble which means they need some fat for the body to absorb the nutrients. I never use fat free dressings on salad either but use low fat or just a little olive oil and some balsamic vinegar. When dieting, it is important to get all of the nutrients from foods. Thanks for the recipe.
  2. What a GREAT soup!! I decided to "go big or go home", and make a HUUUGE pot so i could eat it at home when i got hungry, and more importantly, to be able to take some to work all week...so i used 2 32oz. cartons of beef broth. I basically doubled everything...used 1/2 a head of cabbage, 4 carrots, 1 zucchini, green onions, 1/2 a large onion, 1 can green beans, 2 stalks of celery, garlic, and fresh parsley...i basically just started throwing whatever i could find into the pot...BEYOND YUMMY! i doubled up on the oregano and basil, also added a little thyme. That is truly the beauty of this recipe...you can play with it and make it your own. It really is VERY filling too...after i let it all simmer for about an hour, i had about a cup and a half...FULL! this is going to be the NEW staple of my diet!! Swimsuit here i come!!! thank you for a GREAT recipe dageret!! :-)
  3. Awesome recipe!!! Been making this for years. Flavorful and filling. I use a can of Rotel instead of the tomato paste. Occassionally will also add a can of rinsed kidney beans.
  4. When I make this I use slaw mix for the cabbage, cuts down on the extra and prep.
  5. This is very good! I've made cabbage soup for diets with chicken stock, but the beef stock added a whole new dimension. Loved the suggestions posted by others....adding beans, etc, but I made this recipe to fill me up and not add calories or carbs. I chose not to use the zucchini, and subbed spinach. Perfection! I'll try adding some mushrooms next time, because I think they would be great in this.


  1. I used this recipe but added extra zucchini, 4 cups broth and I added thyme. The thyme really blends well with other ingredients. This soup is yummy - thanks for the recipe!
    • Review photo by ellacarol52
  2. I have done this soup several times and it always comes out great. I think the original recipe is fine for one person, but I usually have to double it as my 2 sons and husband like it too! This last time I made it I quintupled it, as I wanted to have leftovers! I always add yellow summer squash, as it seems to go well with the zucchini. I have done it both with green beans and without - both are good. This time I added a whole bag of spinach, as it was going to go bad if I did not use it. I also put in a bay leaf and let the soup simmer awhile to give it some extra flavor. I usually saute' the onion and garlic with a little margarine or butter (about 1 to 11/2 tsp.) or sometimes olive oil (about the same amount). I know it adds to the calories, but it improves the flavor so I don't mind the few that it adds. I found I had to actually use quite a bit of salt so it was not too bland. (My kids don't really like spicy, so I steered away from peppers and such.) No matter how I have tweaked this soup, the base recipe is great and it has always come out fabulous! I know even with substitutions it might go from a zero point to a one point soup, but it is still healthy and filling; something I can feel good about eating and serving to my family! Thanks again for this recipe!
  3. Used red cabbage as that was all I could find and it came out a beautiful colour! Added some fresh sweetcorn cut off the cob and a couple of cooked meatballs. Cooked in instant pot for five minutes - weight watchers just got a lot easier!
  4. I add Brussels sprouts cut in halves.
  5. Omitted basil, added 5 leaves of whole spinach torn to bite size pieces, two stalks of green onion, I can (drained) grilled tomatoes and both red pepper and turmeric spices. Yum yum!
    • Review photo by Emily T.
    • Review photo by Emily T.



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