Even my DH "meat and potatoes" guy likes this.

Here is a link that might be useful: WW Cabbage Soup

I don't have exact measurements, I just 'wing it.'
I fry up onion and celery and chop up broccoli, cauliflower, and carrots and add it to the onions and celery. Fry them all in Extra Virgin Olive Oil. Simmer for about a half hour with a lid on so the veggies all soften up. Then add a large can of diced tomatoes and a carton of low sodium, fat free beef or chicken broth. I then simmer it for about 2 hours or until just before the veggies are soft. I like them a little crunchy, not soggy. Anyways, then I toss in a 1/2 bag of coleslaw and a drained can of corn. I use Epicure spice blends to season. This time around I used a heaping teaspoon of "salsa" seasoning. I also add water to thin it out. I also splash in some Worcestershire sauce and some Heinz Chili sauce. It makes about 18 - 2 cup servings. I have a 2 cup serving almost every day for lunch.

I make a cabbage "soup" that is loaded with veggies, has hamburger, canned tomatoes, chopped potatoes. It's more like a stew consistency....not thin and watery. Very filling though and freezes well.

Same as jasdip...I use hamburger, vegetables, potatoes, tomatoes....and the very last thing, I shred cabbage and add to it. I don't like it to cook very much and be mushy.

I wish I could remember who posted this on the daily recipe thread. I made it and its good!

Cabbage Roll Soup

1 lb ground beef
1 onion

Put in soup pot & brown hamburger & onion.
Then add:
6-8 cups beef broth
1 can diced tomatoes
oregano or Italian spice to taste
1/2 cup rice
1/2 cabbage, shredded.

Simmer for at least an hour

When I make this recipe, I usually at least double it or more then freeze in
individual servings to take on lunches

I love cream of Cabbage soup....I am the only one here that does though.

Creamed Cabbage Soup
Serves: 8

2 (14 1/2-ounce) cans chicken broth
2 ribs celery chopped
1 medium head cabbage, shredded (3 pounds)
1 medium onion, chopped
1 carrot, chopped
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups half and half
1 cup milk
2 cups cubed fully cooked ham
1/2 teaspoon dried thyme
Chopped fresh parsley

In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan. Add flour, salt and pepper; stir to form a smooth paste. Combine cream and milk; gradually add to flour mixture, stirring constantly. Cook and stir until thickened; continue cooking 1 minute longer. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley.
** I leave the thyme and parsley out

I use ground sausage, canned tomatoes, canned tomato paste, ketchup, carrots, onions, chicken broth (although beef broth sounds good too), brown or white sugar, garlic, and a splash of vinegar. My soup is kinda sweet.

My freezer is almost out of soup. I hope to do a 'soup making marathon' the next two days. I will include this one...or one of the above. They all sound good.

Cabbage and Beef Soup
1 lb lean ground beef
1/2 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp pepper
3 celery stalks chopped
1 16oz can kidney beans, undrained
1/2 head cabbage, chopped
4 beef boullion cubes
1 28oz can of chopped and liquid reserved. Then add enough water to tomato can with reserved liquid to fill it.

Brown beef in dutch oven. Add all remaining ingredients, bring to a boil. Reduce heat, cover and simmer 1 hour.
Garnish with fresh parsley if desired.
Makes 3 quarts. I always double this to have plenty to put in the freezer.

Brown 1¼ lean ground beef in 1T. oil
In large pan bring to boil
1 lg onion coarsely chopped
1 sm. head of cabbage -cut as for slaw
2 cans beef bouillon ( or homemade with powered bouillon
2 cups water
2 T. brown sugar
1 t.salt
1T. lemon juice
pepper to taste
add the browned beef
After bringing to boil
Add ¾ c. long grain rice
Cover and simmer about 45 min.stirring occasionally.
May need to add more water or bouillon because of the rice.
I add the bouillon.
Very good.