Ingredients
Scale
- 2 tsp vegetable oil
- 1 lb lean ground beef
- Salt and pepper, to taste
- 1 medium yellow onion, diced finely
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, quartered and sliced
- 4 cups low-sodium beef broth
- 3 (8 oz) cans tomato sauce
- 1/2 cup uncooked white rice
- 1 bay leaf
- 3 tbsp light brown sugar
- 2 tbsp fresh chopped parsley
Instructions
- In a large Dutch oven or soup pot, heat vegetable oil over medium-high heat and add ground beef.
- Season with salt and pepper and cook until browned.
- Add diced onion and minced garlic; cook 2-3 minutes until onions are tender.
- Stir in chopped cabbage, carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar.
- Bring soup to a simmer and cook for about 25 minutes, until rice is tender.
- Remove bay leaf and garnish with chopped parsley before serving.
Notes
- Adjust seasoning to taste.
- For a richer flavor, you can add a splash of lemon juice or vinegar at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American