Cabbage Tomato Rice Soup
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Ingredients
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.
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.
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!
