Step 1

Prepare rice according to the directions on the package and set aside.

Step 2

Heat 1 tablespoon olive oil over medium-high heat in a large soup pot or dutch oven.

Step 3

Add onions and salt; cook for 1 minute.

Step 4

Stir in garlic, carrots, celery, peppers, cabbage, and remaining olive oil.

Step 5

Season with salt, pepper, oregano, and chili powder.

Step 6

Add bay leaf and stir in tomato paste.

Step 7

Cook for about 8 to 10 minutes, stirring occasionally, until vegetables are tender.

Step 8

Stir in diced tomatoes; continue to cook for 2 more minutes.

Step 9

Add vegetable broth and bring to a boil; reduce to medium heat and continue to cook for 10 minutes.

Step 10

Remove from heat; take out the bay leaf and stir in previously prepared rice.*

Step 11

Ladle soup into bowls and serve.