I love soup. Eating a bowl of soup for lunch and/or dinner several times a week is one of my favorite strategies for staying slim. Studies show that people who eat a broth-based soup as part of a meal, especially a chunky one, eat less at the next meal, and fewer total calories throughout the day. Probably because broth based vegetable soups are packed with lots of water and fiber, so you feel satisfied with relatively few calories.
After all the indulgences of the past few weeks, I actually find myself craving basic soups, like this super simple slow cooker bean and cabbage soup that also works with the Simply Filling Technique. I adapted it for the slow cooker from Weight Watchers Momentum Healthy Cooking Basics, a great healthy cooking reference book filled with 175 delicious recipes and 10 essential cooking techniques. (This Weight Watchers cookbook is from 2008, so it gives Points instead of PointsPlus values, but complete nutritional information is provided so you can easily calculate the PointsPlus for every recipe.)
This slow cooker bean and cabbage soup is easy, healthy and satisfying. Why not make a big batch this weekend to enjoy all week long?
- 2 cans (15 ounces) white beans (cannellini or great northern), rinsed and drained
- 4 cups thinly sliced green cabbage
- 2 large carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 2 cloves garlic, minced
- 4 cups reduced-sodium chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- Salt and Pepper to taste
- Use a 4 to 5-quart slow cooker.
- First puree 1 can of the beans with a little water in your blender or food processor.
- Combine the pureed beans and remaining ingredients in a 4 to 5-quart slow cooker. Cover and cook until the vegetables are tender, 4 to 6 hours on high or 6 to 8 hours on low.
Adapted from Weight Watchers Momentum Healthy Cooking Basics
More Simple Weight Watchers Friendly Soup Recipes