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Easy Stovetop Cabbage Soup
Prep Time: 10 Minutes.
Cooking Time: 40 Minutes.


4 cups chopped green cabbage
2 carrots, sliced
2 celery ribs, sliced
1 onion, chopped
1 (10 0z) box frozen green beans,
slightly thawed

1 (15 oz) can cannellini beans, drained, rinsed
6 cups water
2 (14-1/2 oz) cans chicken broth
2 cups canned crushed tomatoes, undrained

1 envelope (0.7 oz) dry Italian salad dressing mix


1. Place all ingredients in Dutch oven and stir well.

2. Bring to a boil over high heat then lower heat to medium-low. Cook at least 30 minutes or until vegetables are tender, stirring occasionally.

Making Ahead
This soup freezes well. Prepare as directed; cool completely. Ladle into 1 quart size freezer containers and freeze up to 3 months. Thaw in refrigerator before heating to serve.

Yield: 14 servings (3-1/2 Quarts)
Serving Size: 1 cup per serving

Weight Watchers PointsPlus = 2
Carb Choices: 1

Diet Exchange:
1/2 Starch + 1 Vegetable

Calories: 70, Total Fat: 0.5g, Saturated Fat: 0g, Cholesterol: 0g, Sodium: 440mg, Carbohydrates: 14g,
Fiber: 4g, Sugars: 5g, Protein: 5g, Vitamin A: 25%DV, Vitamin C: 15 %DV, Calcium: 6 %DV, Iron: 10 %DV

Original recipe and image from Kraft Foods.
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