Ingredients

The following ingredients have 4 Servings
  • 1/2 cup long grain rice
  • 2 tablespoons olive oil (, divided)
  • 1 large yellow onion (, diced)
  • pinch of salt
  • 2 garlic cloves (, minced)
  • 3 large carrots (, sliced into rounds)
  • 3 celery ribs (, sliced)
  • 2 bell peppers (, diced)
  • 4 cups chopped fresh cabbage
  • salt and fresh ground pepper (, to taste)
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon chili powder
  • 1 bay leaf
  • 1 pouch ((1.5 ounces) Hunt's Recipe Ready Tomato Paste)
  • 1 can ((14.5 ounces) Hunt's Diced Tomatoes, undrained)
  • 6 cups low sodium vegetable broth

Instruction

  • Prepare rice according to the directions on the package and set aside.
  • Heat 1 tablespoon olive oil over medium-high heat in a large soup pot or dutch oven.
  • Add onions and salt; cook for 1 minute.
  • Stir in garlic, carrots, celery, peppers, cabbage, and remaining olive oil.
  • Season with salt, pepper, oregano, and chili powder.
  • Add bay leaf and stir in tomato paste.
  • Cook for about 8 to 10 minutes, stirring occasionally, until vegetables are tender.
  • Stir in diced tomatoes; continue to cook for 2 more minutes.
  • Add vegetable broth and bring to a boil; reduce to medium heat and continue to cook for 10 minutes.
  • Remove from heat; take out the bay leaf and stir in previously prepared rice.*
  • Ladle soup into bowls and serve.