Amazing 6-Ingredient Cabbage Soup With Rice

Oh, you know those days, right? When you want something genuinely comforting, something that sticks to your ribs, but the thought of a complicated meal sends you straight to the take-out menu? That’s exactly when I turn to my trusty Cabbage Soup With Rice. Seriously, this is the easiest, most satisfying soup you’ll ever put on your stove. It’s pure, unpretentious nourishment, and it comes together in under an hour. I always keep the ingredients on hand because this specific cabbage soup recipe is my go-to; it’s proof that simple things—like humble cabbage and a little rice—can create the coziest meal imaginable. It’s been in my rotation for years, especially when the weather gets gloomy!

Why This Cabbage Soup With Rice Recipe Stands Out (E-E-A-T)

If you’re looking for an absolute weeknight champion, this is it. The best part? Cleanup is a total breeze because we make this entirely in one large pot! You’ll be shocked how much flavor we squeeze out of just a few simple vegetables. Plus, if you watch what you’re eating, this Cabbage Soup With Rice is naturally vegetarian and super low in fat, which is a huge win for busy evenings.

I love that it’s hearty enough for dinner but light enough that you don’t need a nap afterward. It truly proves that the most satisfying meals aren’t always the fanciest. If you need a lighter, dairy-free dessert after this cozy meal, check out my notes on light cake without butter and sugar for a perfect finish!

Essential Ingredients for Perfect Cabbage Soup With Rice

To make sure this soup sings, you need to pay attention to the prep work. Don’t skip chopping your vegetables finely; they need to be roughly the same size so they cook evenly. I’m listing everything out exactly as I use it. Trust me, using good, quality broth makes a huge difference here. If you’re not making your own broth, just grab the best vegetable broth you can find!

Here’s what you’ll need for six lovely bowls of soup:

• 1 tablespoon olive oil (just a little to start things off!)
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth (or chicken broth if you prefer!)
• 1 head green cabbage, shredded thinly
• 1/2 cup white rice, uncooked (I use long-grain)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes, undrained

When you make a meal this simple, the ingredients really shine. Speaking of simple, comforting sides, you absolutely must pair this Cabbage Soup With Rice with my recipe for ultimate homemade cornbread. It’s perfect for soaking up that flavorful broth!

Step-by-Step Guide to Making Cabbage Soup With Rice

Making this Cabbage Soup With Rice is truly straightforward—it’s honestly just one pot and a little patience! Since we aren’t doing anything fancy, the technique is what matters most in pulling out maximum flavor, especially at the beginning. Follow these steps exactly, and you’ll have a bowl of pure comfort ready in no time.

Sautéing the Base Vegetables

First things first, grab your biggest soup pot—the Dutch oven works perfectly! Set your burner to medium heat and let the tablespoon of olive oil warm up. We’re building our flavor foundation here, so don’t rush this part. Toss in the chopped onion, carrots, and celery. You’ll want to cook these until they start smelling fragrant and look softened, which usually takes about 5 to 7 minutes. That slight softening releases their sugars and makes the whole soup taste richer!

Simmering the Cabbage Soup With Rice

Once those veggies are happy, pour in your 4 cups of broth and crank the heat up until it hits a rolling boil. This is exciting, quick, easy soup time! Now, immediately add your shredded cabbage, the uncooked rice, dried thyme, salt, and pepper. As soon as it comes back to a gentle boil, slash the heat way down to low, put the lid on tightly, and let it just simmer away for 20 minutes. This long, slow simmer is going to cook that rice until it’s perfectly tender, soaking up all the delicious broth.

Final Touches and Seasoning Check

When the rice is done, it’s time to bring in the color and a little acidity. Stir in that whole can of diced tomatoes, juice and all. You don’t want to boil these too long, so just let the whole Cabbage Soup With Rice heat through for about 5 more minutes. This keeps the tomatoes from breaking down into mush. Before you ladle it out, this is the absolute most important step: taste it! Does it need more salt? A pinch more pepper? Adjust the seasoning now, my friend, because that’s how you make it *your* perfect bowl of soup.

If you are looking for other great bread pairings for dipping that broth, you absolutely have to see my recipe for delicious garlic breadsticks recipe for pasta nights; they’re excellent here too!

Tips for the Best Cabbage Soup With Rice Flavor

You know, even though this Cabbage Soup With Rice is designed to be super simple, there are a few little tricks I use that really elevate it from just “cabbage and rice in water” to something deeply flavorful. It’s all about those tiny authoritativeness nuggets I picked up over the years!

First, let’s talk about broth. The recipe calls for vegetable broth, which keeps it vegetarian, but honestly, if you aren’t strictly vegetarian that night, swapping in chicken broth really adds a layer of savory richness. It just seems to deepen the flavor profile of the whole soup in a way that vegetable broth sometimes can’t quite manage. It’s my favorite quick flavor hack!

If you want to upgrade this into a truly hearty meal, you should totally add potatoes—diced potatoes, that is. I toss them in right when I add the cabbage and rice. They soak up the broth beautifully, making the whole Cabbage Soup With Rice incredibly filling. Just make sure they are diced small so they don’t take forever to soften up.

Lastly, the finish matters! The canned tomatoes are great for color and acidity during the simmer, but you need something fresh at the end. Stirring in some fresh parsley right before you serve is non-negotiable for me. It gives the soup a fantastic pop of brightness and color that makes the whole bowl look and taste alive. It’s such a small thing, but it finishes this veggie soup perfectly. If you’re looking for other ways to bring fresh intensity to simple meals, I love using fresh herbs in my flavorful chicken stir-fry with vegetables!

Variations on Your Cabbage Soup With Rice

While I absolutely adore this classic, simple Cabbage Soup With Rice just as it is—it’s perfection in its simplicity—sometimes you just need to shake things up a little, right? I have a few favorite ways I customize this recipe depending on what I have leftover or what I’m craving. These changes are easy, they don’t involve adding tons of extra steps, and they completely transform the character of the soup.

If you want something really deep and savory, I highly recommend tossing in about a cup of smoked sausage, diced small, right when you add the onions and start sautéing. The little bit of rendered fat just infuses the whole pot with this smoky warmth. I know this technically moves it out of the vegetarian category, but wow, does it taste amazing! If you love that smoky element, you might also enjoy how I use similar savory depth in my savory chicken fried rice recipe.

For those evenings when I want the soup to feel a little more Italian or Mediterranean, I ditch the thyme and swap in a teaspoon of dried oregano along with maybe a pinch of dried basil. Thyme is great, but oregano gives it a completely different, bright flavor profile. It pairs especially well if you decide to add a little sprinkle of Italian seasoning when you add the salt and pepper.

And hey, who doesn’t like a little heat sometimes? If you want to add a nice kick to your Cabbage Soup With Rice without making it truly spicy, just toss in about a quarter teaspoon of red pepper flakes when you add the dried herbs. It gives you just enough warmth on the back end without overwhelming the sweetness of the carrots and tomatoes. Remember, you can always add more heat later, but you can’t take it out once it’s in there!

Serving Suggestions for Cabbage Soup With Rice

Now that you have this big, steaming, perfect pot of Cabbage Soup With Rice, what do you serve it with? This soup is hearty all on its own, thanks to the rice and big chunks of cabbage, but honestly, sometimes a soup just screams for something to dip into it, right? I have a few foolproof matches that take this easy soup from a simple bowl to a full, cozy meal experience.

My absolute favorite thing to pair with this is crusty bread. You just need something sturdy! I grab a fresh baguette or a rustic sourdough loaf, slice it thick, and maybe drizzle it with a little olive oil and pop it under the broiler for a minute. It’s designed for dipping and soaking up that lovely thyme-infused broth. If you’re feeling really indulgent, try making my recipe for irresistible cheesy garlic bread recipe you must try; it’s decadent, but totally worth it when you have enough leftover soup.

If you want to keep the meal lighter and fresher, a simple side salad is beautiful. Think crisp lettuce, maybe some thinly sliced red onion, and a very light lemon vinaigrette. The tanginess of the dressing cuts through the comforting richness of the vegetable soup perfectly. That little bit of fresh crunch is such a fantastic contrast to the soft rice and cabbage!

And finally, don’t forget the toppings you can set out on the table! A sprinkle of freshly grated Parmesan cheese melts right into the hot broth and adds this amazing salty depth. Some people also like a dash of hot sauce for an extra kick, but I usually save that for reheating the leftovers the next day. Seriously, have the bread and cheese ready, and you’ve hosted a five-star comforting dinner with minimal effort!

Storage and Reheating Cabbage Soup With Rice

Just like any great stovetop soup, this Cabbage Soup With Rice is even better the next day! That’s one of the best things about making a big batch—you get lunch sorted before you even clean up the pot. Storing it properly ensures that the rice doesn’t turn everything into a solid brick overnight, which is a common problem with rice-based soups.

Keeping it Fresh in the Refrigerator

You definitely want to cool this down relatively quickly, but don’t put a huge, steaming pot straight into the fridge—that’s just asking for trouble with food safety, and it makes your fridge work overtime! Let the soup sit on the counter for maybe 30 minutes, just until it’s no longer piping hot. Then, divide the remaining Cabbage Soup With Rice into smaller, airtight containers. It keeps beautifully in the fridge for about 3 to 4 days. I find that smaller containers cool down faster, making them safer to store quickly.

Now, here’s my little expert tip regarding the rice: because rice is such a sponge, it will inevitably absorb more broth as it sits overnight, making the soup much thicker the next morning. Don’t panic! It’s just resting. That’s normal for any vegetable soup with rice.

Freezing for a Later Date

If you know you won’t get through it in four days, the freezer is your best friend. You can absolutely freeze this soup! Again, portion it out into freezer-safe containers or heavy-duty zip-top bags. When freezing bags, lay them flat on a baking sheet until they freeze solid—this makes stacking them way easier later on. The soup is good frozen for up to three months. It’s a lifesaver when you need a quick, healthy meal!

The Best Way to Reheat Your Soup

When you’re ready to eat a frozen portion, thaw it overnight in the fridge first. When reheating on the stovetop (my preferred method for quality), you’ll notice it’s much thicker than when you first made it. This is where you add back the moisture! Have some extra vegetable broth—or even just water—on hand. As you heat the soup over medium-low heat, just stir in splashes of extra liquid until you reach that perfect, soupy consistency again. It usually only takes a few extra minutes, and it tastes just as good as the first serving!

If you’re reheating a single serving in the microwave, use a microwave-safe bowl and stir in a tablespoon or two of liquid per cup of soup before heating in short bursts, stirring in between.

Frequently Asked Questions About Cabbage Soup With Rice

I get so many great questions about this Cabbage Soup With Rice, which just goes to show how many people rely on easy soup recipes like this one! Since it’s such a flexible vegetable soup, people always want to know about substitutions. Here are the things I hear most often. Hopefully, this helps you master your pot!

Can I use brown rice instead of white rice?

Oh, that’s a common query! Yes, you absolutely *can* use brown rice, but you have to adjust your timing. White rice cooks up fast—like 20 minutes in simmering broth. Brown rice takes a lot longer, usually 45 to 50 minutes to get tender. So, if you use brown rice, add it in when you add the broth and maybe even increase your simmering time by 25 minutes before adding those tomatoes in at the end. It will give your soup a nuttier flavor too, which I personally like!

How can I make this soup thicker if I don’t want to add potatoes?

This is what I call the “instant thickness hack.” If you find your Cabbage Soup With Rice a little too thin for your liking, you don’t need potatoes to fix it! Right before you add the tomatoes (Step 5), take about half a cup of that simmering broth out into a separate little bowl. In that bowl, mix in one tablespoon of cornstarch or flour until it dissolves completely—you want a smooth slurry, no lumps! Then, stir that slurry back into the main pot and let it simmer for another five minutes uncovered. It thickens up beautifully without changing the flavor much. It makes for a much heartier, easier soup!

Can I add meat to this Cabbage Soup With Rice recipe?

You totally can! I mentioned the smoked sausage variation earlier, which I love, but there are loads of options for adding meat to this easy soup. The best time to add meat is right at the very beginning when you’re sautéing the onions, carrots, and celery. If you’re adding ground meat, like ground beef or turkey, cook it alongside the veggies until it’s browned, drain off any excess fat, and then proceed with the recipe as written. If you’re using something pre-cooked, like shredded rotisserie chicken, toss that in right at the end with the tomatoes so it just heats through.

Why does my cabbage cook down so much?

That’s just what cabbage does! It’s full of water, and when it cooks, it shrinks down—sometimes dramatically! If you want a ton of visible cabbage in your final serving, you might need to start with a slightly larger head than the recipe calls for, or you can shred it very coarsely instead of thinly. Also, a wonderful tip I learned is to only cook the cabbage for about 10 minutes before adding the rice. That way, it doesn’t have time to break down completely but still gets tender while the rice cooks. If you love hearty, creamy soups, you might also enjoy my recipe for delicious chicken pot pie soup, cozy filling.

Estimated Nutritional Snapshot for Cabbage Soup With Rice

I always like to give you a heads-up on what you’re fueling your body with when you make something from my kitchen. Because this is a simple, low-fat soup, the numbers are pretty fantastic! Remember that these figures are just estimates based on using standard brands for things like the canned tomatoes and the broth. If you use extra oil or add richer ingredients, those numbers will definitely shift.

But based on the core recipe, you’re looking at a very satisfying, healthy bowl:

• Serving Size: About 1.5 cups
• Calories: Only around 120
• Total Fat: Just 3 grams! Super low.
• Carbohydrates: About 20 grams, mostly from the rice and veggies.
• Protein: A nice 4 grams to keep you going.
• Sugar: Naturally low at 5 grams.

This easy soup truly shines when you look at the fiber count—that’s 4 grams just from the veggies and rice, which is excellent for keeping things moving smoothly! It proves you don’t need a ton of fancy, high-calorie ingredients to make a meal feel truly comforting and complete.

Share Your Experience Making This Cabbage Soup With Rice

Okay, now it’s your turn! I’ve shared all my secrets for getting this Cabbage Soup With Rice just right—from sautéing those aromatics until they’re happy to making sure you always taste for salt at the end. But honestly, what matters most is how it turns out at *your* table.

I would absolutely love to hear what you thought! Did you stick strictly to my instructions, or did you toss in some smoked sausage like I sometimes do? Please, let me know! Don’t be shy—drop a comment below and tell me how many stars you’d give this comforting little pot of flavor. Did one of my serving suggestions—like the super crusty bread—become your new favorite way to eat it?

If you’ve made any fun modifications or if you have questions, please leave them in the comments too! That’s how we learn and make these recipes even better together. You can always reach out directly to send pictures or ask follow-up questions via my contact page here: My Contact Page. I love seeing your creations!

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