Cabbage Roll Soup

A delicious blend of ground beef, rice, beef stock and cabbage!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 253kcal

Author Kathi & Rachel

1 pound ground beef - ground chicken or turkey can be substituted
1 cup onion chopped
2 clove garlic minced
4 cups cabbage chopped (about one small head)
2 carrots diced
4 cups beef broth
1 15.5 ounce canned diced tomatoes - undrained
1 15.5 ounce canned crushed tomatoes - or tomato sauce
2 teaspoons Worcestershire sauce
2 tablespoons brown sugar
3/4 cup uncooked white rice
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and pepper to taste; this will vary based on the sodium content of your broth

In large soup pot or dutch oven, brown ground beef over medium high heat until cooked through Season with salt and pepper. Drain any excess grease.
Add onion and garlic and continue to cook until onion is soft.
Add all remaining ingredients. Stir and simmer until cabbage is soft and rice is cooked. About 20 minutes.
Taste for seasoning!

Store soup in your refridgerator for up to 4 days and freeze for up to 3 months.