Cabbage and Rice Soup

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Cooked rice (1 cup)
• Dried thyme (1 teaspoon)
• Bay leaf (1)
• Vegetable broth (6 cups)
• Tomatoes (1 can (14 oz), diced)
• Cabbage (1/2 head, shredded)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Carrots (2 medium, diced)
• Onion (1 medium, chopped)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the shredded cabbage and cook for another 5 minutes, until slightly softened.
4. Stir in the diced tomatoes, vegetable broth, bay leaf, and dried thyme. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the cabbage is tender.
6. Add the cooked rice to the soup and cook for an additional 5 minutes.
7. Remove the bay leaf and discard.
8. Serve the soup hot, garnished with fresh parsley.