Description
A hearty soup featuring ground beef, cabbage, and vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- 1 yellow onion, chopped
- 2 teaspoons smoked paprika
- 1 tablespoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided, plus more for garnish
- 4 cups beef broth
- 2 cups water
- 1 small or 1/2 medium head green cabbage, roughly chopped (about 5 cups)
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 2 medium carrots, peeled and chopped
- 2 tablespoons Worcestershire sauce
- 1/2 cup uncooked long-grain white rice
- Chopped fresh parsley and/or dill, for serving, optional
- Sour cream, for serving, optional
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef, onion, smoked paprika, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook, stirring often, until the beef is browned and broken into small pieces and the onion is softened, about 10 minutes.
- Stir in the broth and water, using a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Stir in the cabbage, crushed tomatoes, carrots, Worcestershire sauce, the remaining 2 teaspoons of salt and the remaining 1/2 teaspoon pepper. Bring to a simmer over medium-high heat.
- Reduce the heat to medium-low, stir in the rice, and cover the pot. Simmer the soup, stirring occasionally, until the vegetables and rice are tender, about 35 minutes.
- Divide the soup between bowls and garnish with parsley, dill, sour cream, and additional pepper, if desired, and serve. Refrigerate leftovers in an airtight container for up to 4 days.
Notes
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- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl