Cabbage Tomato Rice Soup

This soup is a family favorite, brimming with flavors that warm the soul. It's perfect for a chilly day or when you need a little extra comfort.

Ingredients

• 1 medium onion, chopped
• 2 cups cabbage, chopped
• 1 can (14 oz) whole tomatoes, with juices
• 1 cup cooked rice
• 4 cups vegetable broth (or chicken broth)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Optional: Grated Parmesan cheese and fresh herbs for garnish

Cooking Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chopped cabbage to the pot and sauté until it begins to wilt, about 3-4 minutes.
5. Pour in the canned whole tomatoes, breaking them up with a spoon, and add their juices.
6. Add the vegetable broth, cooked rice, oregano, basil, salt, and pepper. Stir well to combine.
7. Bring the soup to a gentle simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
8. Adjust seasoning if necessary, then serve hot, garnished with grated Parmesan cheese and fresh herbs if desired.

Flavor Profile

This Cabbage Tomato Rice Soup combines the hearty sweetness of cabbage and onions with the bright acidity of tomatoes. The herbs add depth, making it a savory delight that’s nourishing and packed with flavor.

I hope you enjoy making this delightful soup! If you have any changes or additions you'd like, just let me know!