Here is a full recipe inspired by the image, focusing on lean protein and fiber-rich vegetables.

Slow Cooker Beef & Cabbage Soup

Prep time: 15 mins | Cook time: 4–6 hours | Servings: 6–8

Ingredients

  • 1 lb Lean Ground Beef (95% lean) or Ground Turkey

  • 1 small head Green Cabbage, chopped into 1-inch pieces

  • 3 large Carrots, sliced into rounds

  • 2 stalks Celery, sliced

  • 1 small Yellow Onion, diced

  • 2 cloves Garlic, minced

  • 4 cups Beef Broth (low-sodium)

  • 1 can (14.5 oz) Diced Tomatoes (do not drain)

  • 2 tbsp Tomato Paste

  • 1 tsp Dried Oregano

  • 1 tsp Dried Thyme

  • Salt and Pepper to taste

Instructions

  1. Brown the Meat: In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess fat thoroughly to keep the point count low.

  2. Prep the Slow Cooker: Place the chopped cabbage, carrots, celery, onion, and garlic into the bottom of your slow cooker.

  3. Combine: Add the cooked beef on top of the vegetables.

  4. Add Liquids & Spices: Pour in the beef broth, diced tomatoes (with juice), tomato paste, oregano, and thyme. Stir gently to combine.

  5. Cook: * Low: 6 to 8 hours

    • High: 3 to 4 hours

    • Cook until the cabbage and carrots are fork-tender.

  6. Season: Taste before serving and add salt and pepper as needed.

Tips for Success

  • Consistency: If you prefer a “stew” vibe like the photo, use a bit less broth or let it cook slightly longer with the lid ajar for the last 30 minutes to thicken.

  • Flavor Boost: Add a splash of Worcestershire sauce or a tablespoon of apple cider vinegar at the very end to brighten the flavors.

  • Stovetop Version: If you’re in a hurry, brown the meat in a large pot, add all other ingredients, bring to a boil, then simmer covered for about 30–45 minutes.

Note: For the lowest possible WW points, ensure you use the leanest meat available and check that your beef broth has no added sugars.