Kimmie's Cabbage Roll Soup #recipe #soup

Cabbage, beef/chicken and rice are simmered in a yummy tomato broth for the ultimate bowl of comfort without the hard work!

PREP TIME                25 minutes

COOK TIME                25 - 40 minutes

Ingredients

• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 1/2 - 2 Lbs. lean ground beef (or meatballs)
• 3/4 cup long grain white rice, uncooked
• 1 medium cabbage, chopped and core removed
• 2 28 oz caned diced tomatoes, with juices
• 1 28 oz can crushed tomatoes
• 2 Tbsp tomato paste
• 10 cups of beef broth
• 1 can of tomato soup
• 1 Tbsp white vinegar
• 1 Tbsp Worcestershire sauce
• 1 Tsp paprika
• 1 Tsp dried thyme
• 1 bay leaf
• salt and pepper to taste

Instructions

1. In a large pot, cook onions for a couple minutes until translucent. Add garlic and cook for a minute... be careful not to burn it. Add ground beef and cook over medium-high heat. Drain excess fat.
2. Sir in the chopped cabbage and let cook until slightly softened, about 3 minutes.
3. Add in the diced tomatoes, crushed tomatoes, tomato paste, tomato soup, beef broth, vinegar, Worcestershire sauce, paprika, thyme, bay leaf, and salt and pepper to taste. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let simmer for 15 minutes.
5. Add rice and continue to let simmer for approximately 15 - 25 minutes.
6. Remove bay leaf and serve.

Notes

This soup is think and hearty, if you prefer a thinner soup, add more broth to reach your desired consistency once the rice is cooked.

Stretch it even further and add in some chopped carrots and celery... I personally like to add 3 - 4 carrots, and 2 stalks of celery.

This soup freezes well in an airtight container for up to 3 months.

Nutritional Info

Calories: 291, Carbs: 29g, Protein: 22g, Fat: 9g, Sodium: 794mg, Fiber: 5g, Iron: 4mg.