Kitchen notes · a little help before you start
Vegetable Rice Soup
Vegetable Rice Soup brings together onion, diced tomatoes, and cabbage. This version calls for rice that is already cooked. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 16 min
- Total
- 26 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Budget (estimated)
- Low cost
- Dish type
- Rice dishes · Soups & stews
A few quick notes
1. Have the cooked rice ready
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
2. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: In a large pot cook onion, garlic, carrots, beans and cabbage over medium heat until slightly softened.
Diced tomatoes
Look at how this ingredient comes into the method: Stir in bell peppers, undrained tomatoes, broth, bay leaves and seasonings.
Cabbage
Look at how this ingredient comes into the method: In a large pot cook onion, garlic, carrots, beans and cabbage over medium heat until slightly softened.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Vegetable Rice Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Remove bay leaves before serving. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: In a large pot cook onion, garlic, carrots, beans and cabbage over medium heat until slightly softened.
Which little step is worth remembering?
This version calls for rice that is already cooked. Have that ready before starting the pan, and keep its amount separate from dry rice when checking what you need.
What happens at the end?
Keep this part of the method in view: Remove bay leaves before serving.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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