Soup Soup Soup…We’ve been absolutely soup crazy here these days and I love it! I’ve got three to share with you but thought I’d share the latest one first.
This soup is inspired by that old mainstay soup we’ve been turning to for years whenever we feel like we need to eat healthy and maybe drop a few pounds…The Weight Watchers Cabbage Soup.
Now I’ve eaten the WW soup for years, off and on. I forget about it for a while, rediscover it when I’ve got a craving and then wonder why I ever put it away. Usually I make a pot big enough to be able to share with my friend Pam, but sometimes I’m greedy and don’t share. (hanging head in shame) Sorry Pam.
This time, however, I jazzed it up and added a few things to make it a bit heartier and more of a filling meal. I figured that healthy protein would be the best way to accomplish this so I added both beans and some turkey Kielbasa, which adds a wonderful flavor to any soup. Hubs loved this and has been scarfing it down ever since. He even claims to have lost a couple of pounds.
You can really add whatever veggies you like to this one. Let me know of any WW soup variations you may have.
Saute your onions, carrots and celery until softened, about 4 to 5 minutes.
Now throw everything else into the pot except for the zucchini, bring to a boil and then reduce your heat and simmer for about 20 minutes. I usually have the top on but cracked so that it’s not completely covered.
Add in your zucchini and simmer another 10 minutes then dig in. I’m telling ya, this soup is healthy and oh so favorable. We all love it. Hayley has even been taking it in her thermos for lunch. Enjoy.
Here’s the printable.
- 1 Tbsp. oil
- 6 cups of broth (I think beef broth is best for this.)
- 4 garlic cloves, minced
- 1 8oz can of tomato paste or more if you like the broth to have more of a tomato flavor
- 4 cups cabbage, chopped
- 1 yellow onion, chopped
- 1 cup of carrots, chopped
- 1 cup of green beans, cut to about 1 to 2 inch pieces
- 1 cup of zucchini, chopped
- 2 tsp. dried basil
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 1 can of beans, rinsed (I used garbanzo beans)
- 1 package of turkey Kielbasa
- 1 pinch of red pepper flakes
- salt and pepper to taste
- Heat oil in a large heavy pot.
- Saute the onions, celery and carrots until softened.
- Throw everything else in the bowl except for the zucchini.
- Bring the soup to a boil and then reduce heat and simmer for 20 minutes.
- Add the zucchini and then simmer another 10 minutes.