✅ Ingredients

• 1 small head cabbage, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1–2 zucchini, sliced (optional but common)
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable or chicken broth (low-sodium preferred)
• 1 tbsp olive oil (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• Optional: ½ tsp red pepper flakes for heat
• Optional: spinach or kale added at the end

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🍲 How to Make It

1. Sauté the base vegetables

(Optional step but adds flavor)

• Heat olive oil in a large pot.
• Add onion, garlic, carrots, and celery.
• Cook 5 minutes until softened.

2. Add remaining ingredients

Add:

• Chopped cabbage
• Bell pepper
• Zucchini
• Diced tomatoes
• Broth
• Spices

Stir well.

3. Simmer

• Bring to a boil.
• Reduce heat and simmer 25–30 minutes, until vegetables are tender.

4. Final touches

• Add spinach/kale in the last 5 minutes if using.
• Taste and adjust seasoning.

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🥄 Serving Tips

• Eat as a light lunch or snack.
• Add cooked chicken breast or beans for extra protein.
• Sprinkle with parsley or lemon juice before serving.

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🌟 Why It Works (Weight Watchers Friendly)

• Low-calorie
• High-fiber vegetables
• Very filling
• Naturally zero points
• Great for meal prep