Yield: 4 servings
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Add the water, cabbage, onions, celery and green pepper to a Dutch oven. Bring to a boil, lower the heat to medium, cover and let cook for 10 minutes.
Add in the petite diced tomatoes and beef bouillon cubes. Bring the soup to a simmer, cover and cook 5 minutes. Taste the soup and add salt and pepper, if necessary.