Cabbage Roll Soup

Ingredients

• 1 teaspoon olive oil
• 1 pound lean ground beef
• Salt and ground black pepper to taste
• 1 small onion finely diced
• 4 cloves garlic, minced
• 4 cups coarsely chopped green cabbage
• 2 carrots, peeled and diced
• 4 1/2 cups beef broth
• 1 (28-ounces) can crushed tomatoes
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 cup uncooked long grain rice
• 1 bay leaf
• 2 tablespoons chopped parsley for garnish (optional)

Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the ground beef and season with salt and pepper to taste.

2. 2

   Cook the ground beef, breaking up the meat with a wooden spoon for about 4 to 5 minutes or until cooked through and no longer pink. Drain any excess fat, if needed.

3. 3

   Add the onion and cook for 2 - 3 minutes. Add the garlic and cook for about a minute or until fragrant.

4. 4

   Add the cabbage, carrots, beef broth, crushed tomatoes, ketchup, Worcestershire sauce, thyme, rice, and bay leaf and bring to a boil. Lower the heat, and season to taste.

5. 5

   Cover and simmer for 20 to 25 minutes or until the rice is tender, stirring a couple of times during cooking. Remove the bay leaf and discard.

6. 6

   Garnish with chopped parsley and serve.