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.