Ingredients
6
6 servings
- •1 pound lean ground beef
- •1 medium onion, chopped
- •2 medium carrots, or more to taste, peeled and sliced
- •2 stalks celery, chopped
- •1 (14.5 ounce) can diced fire-roasted tomatoes
- •2 tablespoons tomato paste
- •3 cloves garlic, chopped
- •salt and ground black pepper to taste
- •4 cups beef broth
- •1 cup long grain rice, rinsed and drained
- •1 medium head cabbage, coarsely chopped
- •2 large bay leaves
Instructions
- Cook and stir ground beef in a Dutch oven over medium-high heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove ground beef to a bowl. Drain and discard all but 2 tablespoon grease.
- Add onion, carrots, and celery to the Dutch oven and cook over medium heat until softened, 3 to 5 minutes. Stir in tomatoes, tomato paste, garlic, salt, and pepper until well blended. Add cooked beef, beef broth, and rice and bring to a soft boil.
- Stir in cabbage and bay leaf. Cover and simmer until cabbage is tender, 20 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 350
- Carbohydrate: 41g
- Fat: 11g
- Fiber: 6g
- Protein: 21g
- Sugar: 9g
Related Recipes
Stuffed Cabbage Soup
Hearty Cabbage, Beef, and Lentil Soup
Stuffed Cabbage Rolls
Cabbage Roll Soup
Hearty Cabbage and Ham Soup
Hearty Chicken Vegetable Soup I
Cabbage Rolls
Cabbage Soup II
Vegetarian Cabbage Soup
Cabbage Roll Soup for a Crowd
Unstuffed Cabbage Soup
