Ingredients
Meat and Oil
- 2 teaspoons olive oil
- 1 pound ground beef (90% lean)
Vegetables and Aromatics
- 1 onion, finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 carrots, peeled, quartered and sliced
Liquids and Sauces
- 4 cups beef broth
- 3 (8 ounce) cans tomato sauce
Grains and Herbs
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
Seasoning
- Salt and pepper to taste
Instructions
- Heat the Oil and Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper to taste. Cook, breaking up the meat with a spatula, until browned, about 4-5 minutes.
- Sauté Onion and Garlic: Add diced onion and minced garlic to the pot with the browned beef. Cook for 2-3 minutes until softened and fragrant.
- Add Vegetables, Liquids, and Seasonings: Stir in chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Season again with salt and pepper to your preference.
- Simmer the Soup: Bring the mixture to a simmer. Cover partially and cook for 25 minutes or until the rice is tender and the vegetables are cooked through. Avoid over-stirring to maintain the texture.
- Finish and Serve: Remove and discard the bay leaf. Sprinkle chopped parsley over the soup for freshness and serve hot.
Notes
- Use lean ground beef to reduce excess fat and keep the soup light.
- Uncooked long grain rice cooks perfectly in the soup, absorbing flavors during simmering.
- Adjust brown sugar based on your preferred balance of sweetness and acidity in the tomato sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
- For a thicker soup, reduce the amount of beef broth slightly or simmer longer uncovered.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
