Cabbage Soup with Rice
Get your veggies in with this savory cabbage soup, featuring a flavorful tomato broth, tender rice, and lots of veggies, perfect with a slice of crusty bread.
Servings: 6
Ingredients
- ½ cup long grain rice
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- pinch of salt
- 2 cloves garlic minced
- 3 large carrots sliced into rounds
- 3 stalks celery sliced
- 2 bell peppers diced
- 4 cups chopped fresh cabbage
- salt and freshly ground black pepper to taste
- 1½ teaspoons dried oregano
- 1 teaspoon chili powder or to taste
- 1 bay leaf
- 3 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes undrained
- 6 cups vegetable broth
Instructions
- Cook the rice. Prepare rice according to the directions on the package and then set aside.
- Saute the vegetables. 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 the garlic, carrots, celery, peppers, cabbage, and remaining olive oil; cook for 1 minute, stirring frequently.
- Seasoning. Season with salt, pepper, oregano, and chili powder. Add bay leaf and stir in the tomato paste.
- Cook the veggies. Cook for about 8 to 10 minutes, stirring occasionally, until tender. Stir in the diced tomatoes; continue to cook for 2 more minutes.
- Make the soup. Add vegetable broth and bring to a boil; reduce to medium heat and continue to cook for 10 minutes.
- Finish. Remove from heat, take out the bay leaf, and stir in the prepared rice.*
- Serve. Ladle the soup into bowls and serve.
Notes
Do not add the rice if you are not serving the soup right away; the rice will absorb the liquid if left sitting around for a while.
Nutrition
Serving: 1Cup | Calories: 176kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1054mg | Potassium: 557mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7210IU | Vitamin C: 79.8mg | Calcium: 76mg | Iron: 1.6mg
