Cabbage and Rice Soup recipes

- 1/2 lb cooked chicken, chopped (may also use cooked turkey)
- 1/2 cup basmati rice (regular long grain white rice will also work)
- 1/4 cup chicken broth
- 1/8 cayenne pepper
- 3 tablespoons fresh parsley
- 1/3 head cabbage
- 1 teaspoon salt
- 2 medium onions
- 1/2 teaspoon white pepper
- 6 cups low-fat chicken broth
- 1 tablespoon cornstarch
- 2 slices lemons

- 14 ounces diced peeled tomatoes
- 29 ounces chicken broth or vegetable broth
- 15 ounces tomato sauce
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon dried dill
- 1/2 cup brown rice
- 6 cups green cabbage
- pepper
- 1 onion
- 6 carrots

- 8 cups of water
- 1 med head of cabbage, chopped
- 1 cup of chopped onions
- 1 cup of chopped celery
- salt and pepper to taste

- salt or pepper or parsley or hot sauce
- 6 large green onions
- 2 green peppers
- 1 large green cabbage head, chopped (med. to small pieces)
- 1 large chicken bouillon cube
- 1 bunch celery (chopped)
- 1 (8 ounce) package Lipton Onion Soup Mix
- 2 (16 ounce) cans canned stewed tomatoes

- 1 (15 ounce) can diced tomatoes with juice
- 2 large potatoes, peeled and cubed
- 1 cup chicken stock, or as needed
- Salt and black pepper to taste
- 1/2 pound Irish bacon, diced
- 2 cups thinly sliced dark green Savoy cabbage leaves

- 5 carrots, chopped
- 1 (14 ounce) can beef broth
- 10 stalks celery, chopped
- 2 (16 ounce) cans whole peeled tomatoes, with liquid
- 1 (15 ounce) can cut green beans, drained
- 2 quarts tomato juice
- 2 green bell peppers, diced
- 1 large head cabbage, chopped
- 1 (1 ounce) envelope dry onion soup mix
- 3 onions, chopped

- 1/2 large onion, chopped
- 4 beef bouillon cubes
- 24 ounces tomato sauce
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 pound ground beef
- 2 (16 ounce) cans red kidney beans, drained
- 2 cups water
- 1 teaspoon pepper
- 5 cups chopped cabbage