Crockpot Cabbage Soup
1 head cabbage, medium size, chopped
3 small zucchini, peeled and diced
3 garlic cloves, peeled, minced
1/4 tsp dried basil
1/2 tsp ground black pepper
1 pinch salt or to taste
1 cup low sodium tomato juice
2 tbsp tomato paste
2 tbsp onion powder
2 cups chopped fresh spinach, washed
1 small carrot (about 5 1/2" long), peeled and sliced
1/2 tsp sugar substitute
3 cups cold water
1. Place cabbage, zucchini, garlic, basil, pepper, salt, tomato juice, tomato paste, onion
powder, spinach, carrots, sweetener and water in slow cooker.
2. Cook on LOW 8 to 10 hours, or HIGH 4 to 5 hours.
3. After soup has finished cooking, if it is too thick, add water 1/4 cup at a time until desired
consistency is reached.
Yield: 5 equal size servings
Serving Size: 1/5 of recipe.
WW PointsPlus = 2 per 1/5 recipe serving
Calories: 75.3, Carbohydrates: 15.7g, Fat: 0.7g, Fiber: 4.7g, Protein: 3.3g
WW Plus+ = 2