Core and shred 1 small head of green cabbage and place it in the slow cooker. Add 3 celery ribs, thinly sliced; 1 green bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; and 1 medium onion, chopped. Stir in one 28-ounce can diced tomatoes, 4 cups reduced-sodium vegetable broth, 1 bay leaf, 1 tablespoon dried parsley, 2 teaspoons dried thyme, 1/4 teaspoon garlic powder, salt, and ground pepper to taste. Cover and cook on low until the cabbage is tender, about 8 hours. Makes 6 servings, 1 1/2 cups each.
POINTSŪ value per serving: 1
From the WW Website.