Ingredients
- 1 lb lean ground beef
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 3 minced garlic cloves
- 3 cups chopped green cabbage - sliced into thin strips
- 32 oz carton beef broth
- 2 medium carrots - chopped small
- 15 oz tomato sauce
- 15 oz canned diced tomatoes
- ½ cup long grain white rice
- 1 ½ Tbsp brown sugar
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- In a large pot over medium-high heat, cook 1 lb of ground beef until it’s no longer pink. Use a folded paper towel and a spatula to swish around and soak up any excess grease.
- Add 1 cup of chopped yellow onion. Sauté for about 2 minutes until the onion begins to soften. Now stir in 3 minced garlic cloves and cook for an additional 30 seconds until fragrant.
- Next, add 3 cups of chopped cabbage, 32 oz of beef broth, 2 chopped carrots, 15 oz tomato sauce, 15 oz canned diced tomatoes, ½ cup long-grain white rice, 1 ½ Tbsp brown sugar, 1 tsp dried thyme, and 1 bay leaf. Mix everything together well.
- Let the soup simmer on low heat for 15-20 minutes, or until the rice and vegetables are tender. Now the soup is ready to ladle into bowls to serve!
Nutrition Info
Calories: 197kcal | Carbohydrates: 22g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 805mg | Potassium: 660mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2872IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
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