Cabbage Roll Soup

Course Soup

Cuisine American

Keyword cabbage, Rice, Tomato

Prep Time 15

Cook Time 1

Servings Servings

Calories 231kcal

1 lb lean ground beef
1 cup chopped yellow onion
3 large cloves of garlic minced
3 cups chopped green cabbage
2 Tbsp tomato paste
2 1/2 cups beef broth
1 15 oz can diced tomatoes
1 1/2 cups passata pureed tomatoes
1 Tbsp sugar
1 Tbsp Worcestershire
1/2 tsp Italian seasoning herb blend
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 125g each Minute Rice Ready to Serve Whole Grain Brown Rice about 2 cups cooked rice

In a soup pot over medium heat, add beef and onions. Cook until beef has browned. Drain excess fat.
Add garlic, cabbage, and tomato paste. Cook for 1-2 minutes.
Add in beef broth, diced tomatoes, passata, sugar, Worcestershire, Italian seasoning, smoked paprika, salt and pepper. Bring to a boil, then reduce heat to medium-low.
Simmer the soup for 45-60 minutes, or until the cabbage has softened and sweetened. Adjust seasoning to taste.
Prepare Minute Rice Ready to Serve Whole Grain Brown Rice according to package directions.
Add rice to the soup, stir to combine.
Serve Immediately.

You can also use long grain white rice in place of the Minute Rice. You'll want about 2 cups of cooked rice.
If you want to cook the rice in the soup as it simmers, use 1 cup long grain white rice (uncooked), and you'll also need to increase the amount of beef stock, or water, by about 2 cups.