Ingredients

  • 6 tablespoons Butter
  • 4 Carrots, chopped
  • 3 Stalks celery, chopped
  • 2 Onions, chopped
  • 1 Clove garlic, minced
  • 1 Head cabbage, chopped
  • 1 Large can tomatoes
  • 8 cups Water, more if needed
  • cup Brown rice, uncooked
  • 1 teaspoon Salt
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Mixed Italian seasoning
  • 1/4 teaspoon Pepper
  • 4 Potatoes, coarsely chopped
  • 4 Beef bouillon cubes
  • 2 Large zucchini, sliced
  • 2 can Kidney beans, drained
  • 10 ounces Frozen chopped spinach
  • 3/4 cup Grated Parmesan cheese

Ready In 45 Minutes

Servings: 9

Cooking Instructions

Step 1

  • Melt butter in large soup kettle; saute carrots, celery, onions, garlic, and cabbage, about 20 minutes; stir often.
  • INGREDIENTS:
  • Length: 20 minutes

Step 2

  • Add tomatoes, water, rice, seasonings, potatoes, bouillon cubes and zucchini. Bring to a boil. Reduce heat and simmer covered, at least 30 minutes.
  • INGREDIENTS:
  • Length: 30 minutes

Step 3

  • Add beans and spinach; return to a boil and cook over medium heat until spinach is cooked; add more water if needed.
  • INGREDIENTS:

Step 4

  • Garnish with Parmesan.
  • INGREDIENTS:

Step 5

  • Serves 9