A light and delicious one-pot and one-bowl meal. Cooked with bone broth and plenty of herbs, this tomato cabbage orzo soup is made even more tasty with the addition of browned mushrooms and crispy bacon.
Cook over medium heat without disturbing for about two minutes then stir. Continue cooking until the bacon pieces are browned and swimming in a small pool of fat.
Scoop out the bacon and set aside.
In the hot bacon fat in the pot, saute the onion and garlic with the oregano.
When softened, add the tomatoes, basil and sage. Cook for a minute.
Add the mushrooms to the pot. Cook, stirring, until the mushroom slices shrink a little.
Add the cabbage. Cook, tossing, just until the cabbage starts to wilt.
Pour in the bone broth. Bring to a gentle boil.
Taste. Add salt and pepper, as needed (very important if your bone broth is unseasoned or under-seasoned).
Lower the heat, cover the pot and cook for about 20 minutes.
Turn up the heat. Pour the orzo into the pot. Cook, stirring, until the mixture once again comes to a gentle boil.
Lower the heat once more. Cover the pot and cook the soup until the orzo is just done, cooked through but still firm. It takes about seven minutes.