Weight Watchers Cabbage Soup Recipe 445 Food

WEIGHT WATCHERS CABBAGE SOUP

Steps:

• Place a large stockpot over medium heat. Add the olive oil. Once the oil is hot add the carrots, celery, onion, and garlic. Cook for 5-6 minutes, or until vegetables start to soften, stirring frequently.
• Add the beef broth, tomatoes, basil, oregano, salt, and pepper. Stir everything together and then bring the soup to a light boil.
• Add the cabbage, cauliflower rice, and green beans to the pot. Stir the veggies in, cover the pot, and reduce the heat to medium-low. Allow the soup to simmer for 15-20 minutes or until the cabbage is tender.
• Give the soup one more stir and check the seasoning. Portion into bowls and garnish with a little fresh parsley if desired. Serve warm.

WW 0 POINT WEIGHT WATCHERS CABBAGE SOUP

Steps:

• 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.

WEIGHT WATCHERS CABBAGE SOUP

Steps:

• 1. Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
• 2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
• 3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes.

WEIGHT WATCHER'S CABBAGE SOUP - SWEET AND SOUR

Steps:

• Cut up all the veggies, put everything in a very large pot, cover with water, and cook at least 3 hours, until everything is very soft.
• Taste for seasoning - judge sour and sweet separately to see weather to add more citric acid or sweetener. I usually do add plenty more of each, until it is delicious.
• Notes:.
• Don't even bother cutting the core out of the cabbage - it cooks down with everything else and will be delicious. Really.
• Measurements can be approximate. Feel free to adjust for what you like or have on hand. I know I always have a glass of the juice before pouring it into the pot ;-) Speaking of the juice, I don't remember it being part of the original recipe, but I always add it for tomatoey taste and body.
• Sometimes, my Nana added green peppers. Her recipe also mentioned to serve with "rice and veal balls", although I don't actually remember her doing this. What could be bad?.
• When I am not on a diet, I add brown sugar instead of the sweet-and-low.
• Oops - I Totally had to Estimate how many servings. But this does mostly fill my 10 quart pot, and then cook off a little, so I will est. 18 servings - your mileage will vary;-).