Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium green cabbage, cored and shredded (approx. 6 cups)
  • 1 (28 ounce) can crushed tomatoes (794 grams)
  • 6 cups vegetable broth (approx. 1.4 liters)
  • 2 cups water (approx. 475 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411 grams)
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add bell pepper, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until slightly softened.
  3. Add shredded cabbage to the pot. Cook for 3-5 minutes, stirring occasionally, until it begins to wilt slightly.
  4. Pour in crushed tomatoes, diced tomatoes (with juice), vegetable broth, and water. Stir in Italian seasoning, oregano, red pepper flakes (if using), salt, and pepper.
  5. Bring the soup to a boil, then reduce heat to low. Cover and simmer for at least 45 minutes, or up to an hour, or until the cabbage and other vegetables are tender.
  6. Taste the soup and adjust seasonings as needed. Add more salt, pepper, or red pepper flakes to your liking.
  7. Ladle soup into bowls and garnish with fresh parsley. Enjoy this weight watchers cabbage soup.