Recipes Collection

WW CABBAGE SOUP RECIPE

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INGREDIENTS

  •  1 tablespoon extra virgin olive oil
  •  8 oz. baby Bella mushrooms, quartered or sliced
  •  1 small yellow onion, diced
  •  3 carrots, sliced crosswise into coins
  •  1 bunch celery, sliced crosswise
  •  3 cloves garlic, minced
  •  1 teaspoon chopped fresh thyme leaves
  •  1 teaspoons sea salt
  •  ½ teaspoon freshly cracked pepper
  •  ½ head large green cabbage, shredded
  •  1 (15 oz.) can diced tomatoes
  •  32 oz. favorite vegetable broth
  •  1 cup fresh Italian parsley, roughly chopped

INSTRUCTIONS

  1. Heat the olive oil in a large pot over medium heat. Add the mushrooms and saute until they’ve released some water and started to soften, about 5 minutes. Add the onion, carrots, celery, garlic, thyme, salt, and pepper, and saute until these veggies begin to soften, about 5 minutes longer.
  2. Add the cabbage and saute one minute. Add the tomatoes and broth and stir to combine.
  3. Bring to a simmer, and cook until the cabbage is tender, about 30 minutes. Add more broth or water as needed (You may need about a cup). Season to taste with additional salt and pepper (I like a lot of pepper so it’s spicy).
  4. Serve

 

WW Points Info :

5 Green Points

6 bleu Points

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Nutrition Information:

YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 134

TOTAL FAT: 5g
SATURATED FAT: 1g
TRANS FAT: 0g
UNSATURATED FAT: 3g
CARBOHYDRATES: 18g
FIBER: 5g
SUGAR: 9g
PROTEIN: 7g
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