This is a sponsored post by Hunt’s tomatoes. All opinions are 100% my own.
Cabbage Soup with Rice – Healthy, hearty and delicious cabbage soup with rice and vegetables.
HI YA! Is that not the prettiest rainbow of colors in a pot? GREEN peppers + parsley, RED Tomatoes, ORANGE Carrots, YELLOW-ish Cabbage, PURPLE-ish cooked parsley, and a BLUE-ish backdrop. 🌈 Okay, so not a complete rainbow, but close enough. What matters most is that this soup is so dang good for us.
I first have to share my story about this Cabbage Soup with Rice. Back when I was in 6th grade, my mom packed a lunch for me, as she did every other day, and in the thermos she included this soup. When I opened it up to eat it, the smell of cooked cabbage cleared up the entire lunch table. All you heard was “EWWWWWWWW” from a bunch of 11-year olds who were getting ready to eat their Peanut Butter and Jelly sandwiches. Right there and then I SWORE I would never ever ever evvvver bring any of our ethnic food to school. NEVER again! PB & J Sandwiches 4 LIFE!
Fast forward to today where I find myself SO completely surprised that cabbage soup is in fact a hot menu item these days in the USA. I’m honestly shocked, but also super happy and glad that I don’t have to hide my love for this warm bowl of healthy amazingness.
Please tell me you guys also love, love Cabbage Soup? If you don’t, or haven’t tried it, this is your day.
This comes together in ONE pot and 40-ish minutes, from start to finish. Luckily, it doesn’t require any fancy ingredients, either. It’s stuff that you already have in the pantry or fridge; cabbage, carrots, peppers, onions, celery, Hunt’s Recipe Ready Tomato Paste and Hunt’s Diced Tomatoes. Garlic + seasonings, too.
The Hunt’s Recipe Ready Tomato Paste, that is your magic, right there. It adds body to this comforting meal and a delicious tomato flavor. The paste is already seasoned and it is made with all-natural tomatoes picked at the peak of ripeness. It is also a convenient way to add paste to any dish with two tablespoons of pre-measured tomato paste, which is the most common serving size for recipes.
We’re going to add the tomato paste early on so it has a chance to cook with the veggies which in turn will add more flavor to the soup. Trust me on this one.
I’m also going to ask you to cook the rice on the side and not to add it to the soup until you are about to eat. IF you add the rice beforehand and let it stand for, say, 10 minutes or so, it will start to absorb the liquid. So don’t do that, m’kay? Cool.
This is an awesome and very healthy homemade meal that can simultaneously clean out your fridge by using up any and all veggies that a person could ever want in their soup bowl. The happiness I feel for this concept is, like, WOW. You don’t even know. Recipes like this fulfill my soul.
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 1/2 cup long grain rice
- 2 tablespoons olive oil , divided
- 1 large yellow onion , diced
- pinch of salt
- 2 garlic cloves , minced
- 3 large carrots , sliced into rounds
- 3 celery ribs , sliced
- 2 bell peppers , diced
- 4 cups chopped fresh cabbage
- salt and fresh ground pepper , to taste
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon chili powder
- 1 bay leaf
- 1 pouch (1.5 ounces) Hunt's Recipe Ready Tomato Paste
- 1 can (14.5 ounces) Hunt's Diced Tomatoes, undrained
- 6 cups low sodium vegetable broth
Prepare rice according to the directions on the package and set aside.
Heat 1 tablespoon olive oil over medium-high heat in a large soup pot or dutch oven.
Add onions and salt; cook for 1 minute.
Stir in garlic, carrots, celery, peppers, cabbage, and remaining olive oil.
Season with salt, pepper, oregano, and chili powder.
Add bay leaf and stir in tomato paste.
Cook for about 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in diced tomatoes; continue to cook for 2 more minutes.
Add vegetable broth and bring to a boil; reduce to medium heat and continue to cook for 10 minutes.
Remove from heat; take out the bay leaf and stir in previously prepared rice.*
Ladle soup into bowls and serve.
This is a sponsored conversation written by me on behalf of Hunt’s . The opinions and text are all mine.