🥣 Weight Watchers Low-Calorie Veggie Cabbage Soup
There are certain recipes that always find their way back into my kitchen, especially after a weekend of indulging a little more than usual. This Weight Watchers Low-Calorie Veggie Cabbage Soup is one of those meals. A neighbor first shared her version with me years ago, saying it was her favorite “reset” recipe whenever she wanted something warm, filling, and packed with vegetables.
Last weekend, I made a big pot for my family, thinking we’d have leftovers for lunch during the week. I was wrong! Everyone loved how hearty and flavorful it was, even without heavy ingredients. The tender cabbage, colorful vegetables, and savory broth made every bowl comforting and satisfying. Now it’s one of my favorite recipes whenever I want a healthy meal that feels nourishing without being heavy.
Why You’ll Love This Recipe
✅ Weight Watchers Friendly
✅ Very Low in Calories
✅ Zero or Low WW Points*
✅ High in Fiber
✅ Loaded with Vegetables
✅ Budget-Friendly
✅ Great for Meal Prep
✅ Freezer Friendly
Points vary depending on your specific WeightWatchers® plan and ingredient brands.
Recipe Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Course: Soup
Cuisine: American
Weight Watchers Points: Approximately 0–1 Point per serving
Ingredients
1 teaspoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups green cabbage, chopped
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 bell pepper, chopped
1 (14.5-ounce) can diced tomatoes, no salt added
6 cups low-sodium vegetable broth
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt (or to taste)
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice (optional, for brightness)
Equipment Needed
Large soup pot or Dutch oven
Cutting board
Sharp knife
Wooden spoon
Ladle
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat.
Add the onion and cook for 3–4 minutes until softened.
Stir in the garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Vegetables
Add:
Cabbage
Carrots
Celery
Zucchini
Bell pepper
Cook for 5 minutes, stirring occasionally.
Step 3: Build the Soup
Add:
Diced tomatoes (with their juices)
Vegetable broth
Italian seasoning
Paprika
Thyme
Black pepper
Salt
Bring the soup to a gentle boil.
Step 4: Simmer
Reduce the heat to low.
Cover and simmer for 25–30 minutes, or until the vegetables are tender.
Step 5: Finish
Stir in the chopped parsley and lemon juice, if using.
Taste and adjust the seasoning as needed.
Serve hot.
Tips for the Best Cabbage Soup
Chop Vegetables Evenly
Uniform pieces help everything cook at the same rate.
Don’t Overcook
Cook just until the vegetables are tender to keep them vibrant and flavorful.
Add Fresh Herbs at the End
Parsley added just before serving brightens the soup.
Make a Double Batch
The flavors become even better the next day, making it ideal for meal prep.
Delicious Variations
Protein-Packed Version
Add:
Shredded chicken
Lean ground turkey
White beans
Lentils
Spicy Cabbage Soup
Stir in:
Crushed red pepper flakes
A dash of hot sauce
Mediterranean Style
Add:
Spinach
Cannellini beans
A squeeze of lemon
Fresh basil
Extra Veggie Version
Mix in:
Green beans
Mushrooms
Cauliflower
Broccoli florets
What to Serve With It
This soup pairs wonderfully with:
Whole-grain toast
Mixed green salad
Grilled chicken
Turkey sandwich
Whole-wheat crackers
Fresh fruit
Last weekend, I served it with a slice of whole-grain bread and a crisp cucumber salad, and it made a light yet satisfying dinner.
Storage Instructions
Refrigerator
Store cooled soup in an airtight container for up to 5 days.
Freezer
Freeze in individual portions for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Stovetop
Warm over medium heat for 5–10 minutes, stirring occasionally.
Microwave
Heat in 1-minute intervals, stirring between each interval, until hot.
Nutrition Information
Per Serving
Calories: 85
Protein: 3g
Carbohydrates: 15g
Fiber: 4g
Fat: 2g
Saturated Fat: 0g
Sodium: 320mg
Weight Watchers Points: Approximately 0–1 Point
Nutrition values are approximate and may vary depending on the specific ingredients used.
Frequently Asked Questions
Can I use purple cabbage?
Yes! Purple cabbage works well and adds beautiful color to the soup.
Is this soup good for meal prep?
Absolutely. The flavors deepen overnight, making leftovers even more delicious.
Can I use chicken broth instead of vegetable broth?
Yes. Low-sodium chicken broth is an excellent substitute if you don’t need the soup to be vegetarian.
Can I add potatoes?
Yes, but keep in mind that adding potatoes will increase both the calories and the Weight Watchers Points.
Is this soup diabetic-friendly?
For many people, yes. It’s rich in non-starchy vegetables, fiber, and relatively low in calories and carbohydrates. If you have diabetes, consider pairing it with a lean protein and follow your healthcare provider’s recommendations for your individual meal plan.
Can I make this in a slow cooker?
Yes! Add all the ingredients to your slow cooker and cook on Low for 6–8 hours or High for 3–4 hours. Stir in the parsley and lemon juice just before serving.
Final Thoughts
This Weight Watchers Low-Calorie Veggie Cabbage Soup is one of those recipes that proves healthy eating can be both comforting and delicious. Every spoonful is packed with colorful vegetables, rich flavor, and nourishing ingredients that leave you feeling satisfied instead of weighed down.
When I made this soup for my family last weekend, everyone went back for a second bowl, and there wasn’t much left for lunch the next day. It’s now a regular part of our meal rotation, especially when we’re looking for something wholesome, budget-friendly, and easy to prepare.