Cabbage Roll Soup
Ingredients:
2 teaspoons olive oil
Salt and pepper, to taste
1 pound ground beef (90% lean)
1 onion, finely diced
2 teaspoons minced garlic
4 cups coarsely chopped green cabbage
2 carrots, peeled, quartered, and sliced
4 cups beef broth
Three 8-ounce cans tomato sauce
½ cup uncooked long grain rice
1 bay leaf
3 tablespoons brown sugar
2 tablespoons parsley, chopped
Directions:
Heat the olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook for 4–5 minutes, breaking it apart with a spatula until browned.
Add the diced onion and minced garlic and cook for another 2–3 minutes, stirring often.
Stir in the cabbage, carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Adjust salt and pepper to taste.
Bring the soup to a simmer and cook for about 25 minutes, or until the rice is tender.
Remove and discard the bay leaf. Sprinkle with chopped parsley and serve hot.
Servings: 6
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