Monday, January 23, 2012

Skinny Cabbage Soup

                                 cabbage soup, vegan cabbage soup, cabbage diet

Skinny Cabbage Soup? Who wouldn't love to shed a few pounds.

Remember the old recipe for a "no points" vegetable cabbage type soup from Weight Watchers or the Cabbage Soup Diet?  

It was a hearty soup that was given as a bonus and could be eaten without counting the points in your daily allotment. AND you could still lose weight. Kind of a fill you up with lots of veggies and very few calories.

This soup recipe is my version of a "get skinny " no point" weight watchers type soup that can be eaten any time you like without any guilt! Yet, it's so good, your entire family will love it.

And best of all it can be made in THE CROCK POT ( which I love ), the Instant Pot or on the stove top.

This soup is  low in calories, but not low in taste.
IT only took about 10 minutes prep and about 3 1/2  hours to cook on high in the crock pot. So Easy!

I threw everything into the crock pot about 10:00 A.M . I then went out and did a few errands . When I returned about 1:30, I was greeted by the wonderful aroma coming from my kitchen of a home cooked soup, and was thrilled to have something healthy and hot that was ready to eat.

I like this soup because it can help you stick to your diet  because it is so satisfying and delicious.

You can add cooked black beans and even a little brown rice if you want to turn it into a meal.

If you are looking for healthy ways to boost the immune system and who isn't, this soup is also bursting with antioxidants and immune building vegetables like fresh garlic, fresh cabbage, and carrots. It's healthy -- enjoy..

Oh! I almost forgot. It has no added fat, it's vegan, and of course gluten free!!!

Here's how to get started...Pictured Tutorial

carrots, red onion,
Slice some carrots and red onion

tomato, sun dried tomato
Slice up some sun dried tomatoes

vegetable broth or stock
Find a fat free tasty vegetable stock

Get a bag of Frozen artichokes, and run under warm water to defrost ( I got mine atTrader Joe's)

Chop up some red cabbage, fresh mushrooms, and garlic

Put it all vegetables into the crock pot with a container of vegetable broth,
1 T tomatoe paste and 1- 2 cups water (you will need the full two cups in the crock pot on high)
3 medium organic carrots, sliced
1 small red onion, chopped
1 cup mushrooms , sliced
3 cloves garlic, sliced
2 cups red cabbage, chopped
1 bag of frozen artichoke hearts (Trader Joe's) 
Run under hot water to defrost first
5 sun dried tomatoes, sliced
1 Tablespoon tomato paste
2 Tablespoons Trader Joe's 21 Salute dried seasoning or any seasoning you like
1 container good tasting vegetable broth, divided
4 cups water

Add 1/2 cup of vegetable broth to the crock pot. Turn on high and  add red onion, garlic and carrots and
allow to warm on bottom of crock pot for about 10 minutes, stirring if needed.

While the vegetables are heating, chop cabbage, mushrooms, sun dried tomatoes, etc. Add to crock pot. Add remainder of the vegetable stock, tomato paste and seasoning, water and defrosted artichoke hearts. 

Cover and allow to cook on high in the crock pot for a minimum of 3 hours. Eat as is or add 1 cup of cooked black beans or chick peas for protein.

Stove Top: follow directions but add to a soup pot with 1 additional cup of water. Bring to a boil, and then simmer covered for 30 minutes. 

Instant Pot: Follow direction but add to the liner of an Instant Pot. After all ingredients are added, secure lid, close vent, and set to pressure cook for 9 minutes. When done, release steam manually according to the manufacturer's instructions. 

This recipe is WFPB oil-free vegan, kosher parve, and gluten free. 

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  1. I've made cabbage soup as a good low-cal food before, but this looks even tastier. I'm clipping this recipe to try now!

  2. Amy,
    You'll love the flavor with the artichokes.. it's really good.

  3. *TIME SENSITIVE* Greetings from Kristen Welch ( and Jen De Groot. We're compiling the best tips submitted to Works for Me Wednesday into an e-book and would love to include you. Please contact us at thatworks4me (at) gmail (dot) com as soon as possible for more details. Thanks!

  4. Nice recipe Judee, I like how you added some unexpected items to this cabbage soup, the sun dried tomatoes and the artichokes. It sounds just lovely.
    I'm hosting Whole Food Wednesdays at beyondthepeel. I hope you'll swing by and maybe even join in! Have a great week.

  5. Yum, this sounds so flavorful and I love that it's filling AND healthy!

  6. points soup with artichoke hearts? LOVE IT! Thanks for the great recipe and for visiting my Blog Hop!

  7. This looks really good. Thanks for sharing!! I'm going to have to make this meal soon! We love soup around our house.~

  8. I'd love to come home to a bowl of this - it sounds absolutely delicious! It has so many wholesome ingredients and I love the addition of the artichokes and sun dried tomatoes - yum! Thank you for sharing your wonderful soup with the Hearth and Soul hop.

  9. This is interesting. I have never used red cabbage for soup. I use green. I will try it with the red, next time. I love cabbage soup.

  10. I have made a green cabbage soup, but I like your addition of the artichoke hearts. Thanks for the great idea!

  11. Looks yummy. Thanks for sharing with Simply Delish.

  12. This is going into my crock today! Thanks for linking to the Hodgepodge Party!

  13. I'll have to try that! You have such a great blog! I'm now following from Welcome Wednesday. Feel free to follow back at :)

  14. Hi Judee,
    Just love your Skinny Cabbage Soup, it looks delicious. I just a good healthy good for you soup. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  15. This is really yummy! I'm doing weight watchers and appreciate the recipe!

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  19. Have extra cabbage and this recipe sure sounds hearty and delicious. When I make it I'll probably omit artichokes but add celery to use that up as well. Pinned your cookbook cover pin to my plant-based eating board so I might share that info with others. Warm regards, Nancy Andes at Colors 4 Health


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