Cabbage Soup with Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory vegetable soup with cabbage, carrots, celery, and bell peppers in a tomato broth with rice. Served with crusty bread, it's a comforting, veggie-packed meal that's naturally vegetarian.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 981mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 487mg
- Calcium
- 71mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 981MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.