Description
A comforting and delicious soup that combines ground beef, fresh vegetables, and nutritious ingredients for a wholesome meal.
Ingredients
Scale
- 1/2 pound ground beef
- 1/2 cup diced yellow or white onion
- 1 garlic clove, minced
- 1 (15 ounce) can diced tomatoes with juices
- 1 (8 ounce) can tomato sauce (roughly 3/4 cup)
- 2 cups beef broth or stock, room temperature (plus more for serving – see Note)
- 1 cup chopped green cabbage (roughly 1/4 pound)
- 1/2 cup uncooked white rice
- 1 large carrot, shredded
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- Chopped parsley, for garnish
Instructions
- Heat a Dutch oven or large pot until hot. Add the beef, onion, and a big pinch of salt. Cook until the beef is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain off any excess grease.
- Add the garlic and cook 60 seconds.
- Stir in the tomatoes with juices, sauce, and broth/stock. Bring to a boil.
- Once boiling, turn the heat down to simmer then stir in the cabbage, rice, carrots, brown sugar, Worcestershire sauce, 1/2 teaspoon salt, black pepper, and bay leaf. Simmer uncovered for 15-20 minutes or until the cabbage is cooked and rice is soft, stirring occasionally.
- Remove the bay leaf and taste the soup. Depending on the broth, you may need to add up to 1/2 teaspoon salt.
- Remove from the heat and serve garnished with parsley. As the soup sits, it’ll absorb the broth/stock. If it’s too thick for serving, add a little more liquid.
Notes
- The soup can be thick, so feel free to add more broth or stock when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg