Unstuffed Cabbage Soup

1 red onion

1 stalk celery

½ cup button mushrooms

½ large head of cabbage

2 cloves garlic

1 cup brown rice

salt

6 cups vegetable broth

1 Tbsp tomato paste

1 bay leaf

1 Tbsp miso paste

2 tsp white wine vinegar

1 tsp smoked paprika

28 oz can diced tomatoes

1 tsp maple syrup

Chop cabbage, celery, mushrooms, and red onion into bite size pieces.  Mince garlic.

Set a medium pot of water, about two-thirds full, on the stove to boil.  When the water comes to a boil, stir in the brown rice.

In a large pot or dutch oven, sauté onion, celery, mushrooms, and garlic in a small amount of broth until the onion is golden.  Stir in the broth, tomato paste, bay leaf, miso paste, vinegar, paprika, maple syrup and diced tomatoes.  Bring to a boil and add the cabbage.  Simmer for 10 minutes.

After the rice cooks for 15 minutes, stir in one teaspoon of salt.  Cook for about 15 minutes more or until chewy.  Drain the rice and add to the large pot.  Simmer about 10 minutes more until the vegetables are tender.