Description
A simple, filling soup featuring cabbage and rice.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 head green cabbage, shredded
- 1/2 cup white rice, uncooked
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Pour in vegetable broth. Bring the liquid to a boil.
- Add shredded cabbage, uncooked rice, thyme, salt, and pepper.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the cabbage is soft.
- Stir in the diced tomatoes with their juice. Heat through for 5 minutes.
- Taste and adjust seasoning if needed before serving.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Add 1 cup of diced potatoes along with the cabbage for a heartier soup.
- Stir in fresh parsley just before serving for color and fresh taste.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 120
- Sugar: 5
- Sodium: 450
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Keywords: cabbage soup, rice soup, vegetable soup, easy soup, low fat soup