Cabbage Roll Soup

This is our favorite, go-to, last minute suppers. My husband normally HATES soup because “I don’t want to drink my supper”. This soup is just chunky enough (and flavorful) that he doesn’t complain. I love how easy this recipe is too.

Vegan Cabbage Roll Soup

Ingredients

• 1/2 head of cabbage OR 2 – 16 oz bags of coleslaw mix
• 1 -12 oz bag frozen sliced carrots
• 1 – 28 oz can Petite diced tomatoes
• 2 cups rice or quinoa
• 2 tbsp granulated beef bouillon
• 4 cups water
• *3 fresh medium sized tomatoes (diced)
• *1 finely chopped onion

*optional

Directions

1. If using head of cabbage finely slice into strips.
2. Add all ingredients but the rice to your favorite soup pot and boil until cabbage and carrots are tender.
3. While remaining ingredients are cooking, cook the rice according to directions.
4. Enjoy your super easy supper!

A few things I have learned with this recipe:

You can add your rice directly to the pot and boil with the other ingredients to make this a one pot meal; however, I usually always have left over rice or quinoa in my fridge and just add it into the bottom of my bowl. I also enjoy the texture of the rice when it is cooked separately. I have a rice cooker so this makes the process easy and makes perfect rice (or quinoa) EVERY time.

The taste of this soup gets better and better the longer it boils. I have never tried it in my slow cooker (due to the fact this is usually a last minute meal) but I can only imagine how amazing the taste would be!