Sopa de col rellena

Ingredientes

• 1 tablespoon olive oil (14 grams)
• 1/2 large onion, chopped
• 1 pound lean ground beef
• 1 pound lean ground pork
• 6 cups beef broth (48 ounces)
• 24 ounces diced tomatoes, undrained
• 24 ounces crushed tomatoes, undrained
• 1 head cabbage (about 1 pound), chopped into small pieces
• 1 cup uncooked white rice (200 grams)
• 1 tablespoon Worcestershire sauce (17 grams)
• 1 1/2 teaspoons salt (9 grams)
• 1/2 teaspoon ground black pepper (2 grams)
• 1 teaspoon garlic powder (3 grams)
• 1 teaspoon chili powder (3 grams)
• 2 bay leaves
• 2 sprigs fresh thyme, snipped

Preparación

1. 1

   Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the chopped half onion and sauté for about 2 minutes until softened and fragrant, establishing a flavorful base for the soup.

2. 2

   Cook Meat: Add the lean ground beef and pork to the pot. Break apart the meat with a spoon as it cooks until no pink remains. Drain any excess fat to keep the soup lean and rich in flavor.

3. 3

   Add Liquids and Ingredients: Stir in the beef broth, diced tomatoes, crushed tomatoes, uncooked rice, Worcestershire sauce, salt, black pepper, garlic powder, chili powder, bay leaves, thyme sprigs, and chopped cabbage. Mix well to combine all flavors.

4. 4

   Simmer Soup: Bring the mixture to a low boil, then reduce heat to maintain a gentle simmer. Cover the pot and let it cook for 25-30 minutes, or until the rice is tender and the cabbage is cooked through but retains a slight crispness, balancing texture and flavor.