Cabbage Roll Soup

This soup is mouth wateringly delicious. The broth is reminiscent of a cabbage rolled crossed with minestrone soup. It's packed full of nutritious vegetables to make you feel good about what you are eating.

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Step 1

TIPS AND TRICKS

Step 2

- Go on a cooking spree and make cabbage rolls at the same time. One head of cabbage goes a long way. Use the big leaves for your rolls and save the rest for your soup.

Step 3

- Use the cabbage water if you made rolls with your cabbage to maximize the health benefits. If you are just making this soup that is fine too. Add the cabbage directly to the soup and it will cook just the same in your broth.

Step 4

- Use long grain rice instead of instant rice as it will hold up longer in the soup.

Step 5

- Dice your vegetables fairly small so that you can get lots of different pieces on each spoonful.

Step 6

- Large pot with lid, cutting board and knife, vegetable peeler, garlic mincer, and a can opener.

Step 7

- Chop onions and sauté in a large pot. Add garlic once onions have sweat.

Step 8

- Add your diced vegetables and cabbage. Add liquid from boiling cabbage and stock powders or your cartons of stock. Add tomato past, diced tomato's, spices, brown sugar and Worcestershire sauce.

Step 9

- Simmer for at least one hour.

Step 10

- Remove bay leaves and discard

Step 11

- Add rice if desired and check spice level. Add more to taste.

Step 12

- Cook until rice is tender.

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