Description
This hearty beef and cabbage soup is full of flavor and easy to make. Perfect for a cozy dinner!
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 medium onion (chopped)
- 4 cloves garlic (minced)
- 3 cups chopped cabbage
- 1 (14 ounce) can tomato sauce
- 1 (28 ounce) can fire-roasted diced tomatoes (with juices)
- 4 cups beef broth
- 1 cup water
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 2/3 cup uncooked white rice (I used jasmine)
- Salt & pepper (to taste)
Instructions
- Add the ground beef and onion to a large soup pot and cook it over medium-high heat, stirring occasionally, until the beef is browned (about 8 minutes). If there’s a lot of excess fat, spoon most of it out.
- Stir in the garlic, followed by the cabbage, tomato sauce, diced tomatoes, broth, water, paprika, Italian seasoning, and rice.
- Increase the heat to high and bring the soup to a boil. Once it’s just started to boil, give it a good stir, then reduce the heat and cover the pot with the lid slightly open.
- Let it simmer for 15-20 minutes or until the rice is cooked. Stir it occasionally to make sure the rice isn’t sticking to the bottom of the pot.
- Season soup with salt & pepper as needed and serve immediately.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg