Simple, nourishing, comforting...

Cabbage Vegetable Rice Soup

INGREDIENTS

1. 1 medium cabbage, finely chopped
2. 1/2 cup (125 ml) long-grain rice (optional)
3. 8 cups (2 l) chicken broth
4. 8 cups (2 l) cold water
5. 3 cups (1 can 796 ml) plain diced tomatoes
6. 2 tbsp tablespoons olive or canola oil
7. 2 medium carrots, diced
8. 2 celery stalks, diced
9. 2 green onions finely chopped
10. 8 garlic cloves finely chopped
11. 1 tsp Provence herbs
12. 1 tsp celery seeds
13. salt and freshly ground pepper to taste

PREPARATION

1. In a thick, uncovered Presto®-style saucepan, preheat the oil over medium heat. Sauté green onions, celery and garlic for 2-3 minutes, stirring constantly.
2. Add carrots and cabbage and continue to cook for 6-7 minutes. Mix constantly.
3. Add the broth, water, diced tomatoes, Provencal herbs, celery seeds, salt and pepper and mix well. Cook over medium-low heat for 1 hour 30 minutes or until cabbage reaches desired texture. Mix occasionally.
4. Adjust condiments to taste.
5. Serve hot.