Smoky Cabbage Soup

Smoky Cabbage Soup




Prep Time: 20 Min
Cook Time: 1 Hr +

​Yields: 5+ Servings

WHAT YOU NEED

• 1/4 C EVOO
• 2 C Dry Brown Rice
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 2 Carrots, sliced in to rounds
• 4 cloves Garlic, crushed & minced
• 2 Large Russets, peeled & cubed
• 1 Head Green Cabbage, chopped (anywhere from 7 - 8 C approx)
• 1 Tbsp. Tomato Paste
• 1 C White Wine
• 796ml Fire Roasted Tomatoes
• 1 L PC Brand Plant-Based Chicken Broth
• 2 C Water
• 540ml can White Beans, drained and lightly rinsed
  
• 1/4 C Parsley, chopped
• 1 Tsp. Red Pepper Flakes 
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 2 Tsp. Italian Seasoning
• 1 1/2 Tbsp. Smoked Paprika
• 2 Bay Leaves
• 1 1/2 Tsp. Sea Salt
• Cracked Pepper​​

DIRECTIONS

• Prepare the brown rice according to package directions. Fluff, set aside, and keep covered until service.
• Begin heating the EVOO in a large sauce pot set to medium heat. Drop in the garlic and pepper flakes and let that come to temperature with the EVOO. Once hetaed, let the garlic and flakes sizzle for about a minute before adding in the onion, carrot, celery, 1 Tsp. Italian seasoning, and a good pinch of sea salt & cracked pepper. Stir and cook 5 minutes. Add the potatoes, season again with sea salt and pepper, stir, and cover for 5 more minutes. Add the cabbage and season once again with salt & pep, cover, and cook 6 - 7 minutes until cabbage has cooked down a little.

• Stir in the tomato paste and let that cook for a minute before pouring in the white wine. Let the wine sizzle and reduce before adding the plant-based chicken broth, fire roasted toms, and 1 C water. Use the remaining cup of water to rinse out the can of tomatoes before pouring that in as well. Let the cabbage soup come to a boil and once boiled, add the white beans, garlic & onion powder, remaining Italian seasoning, smoked paprika, bay leaves, and 1 1/2 tsp. sea salt. Cover, reduce heat to medium low, and simmer for 40 - 45 minutes until cabbage is tender.
• Taste and adjust salt / pepper if desired. Pluck out the bay leaves and stir in the fresh parsley. Scoop desired amount of cooked brown rice into serving bowl before ladling cabbage soup over rice and serving. ENJOY!

HAPPY VEG