Ingredients
Main Ingredients
- 2 teaspoons olive oil
- Salt and pepper to taste
- 1 pound ground beef (90% lean)
- 1 onion, finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 carrots, peeled, quartered, and sliced
- 4 cups beef broth
- 3 (8 ounce) cans tomato sauce
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
Instructions
- Heat the oil and brown beef: Heat the olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, about 4-5 minutes.
- Sauté onion and garlic: Add the finely diced onion and minced garlic to the browned beef. Cook for 2-3 minutes until fragrant and softened.
- Add vegetables and liquids: Stir in the chopped green cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Season again with salt and pepper to taste.
- Simmer the soup: Bring the soup to a gentle simmer. Cover and cook for 25 minutes, or until the rice is tender and vegetables are cooked through.
- Finish and serve: Remove and discard the bay leaf. Sprinkle the soup with fresh parsley before serving for a burst of color and flavor.
Notes
- Use lean ground beef (90% lean) to reduce excess fat and keep the soup healthy.
- Long grain rice works best for texture; you can substitute with brown rice but cook longer.
- Add more broth or water if you prefer a thinner soup consistency.
- This soup reheats well and flavors improve after a day.
- For a vegetarian version, omit beef and use vegetable broth with plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
