Description
A hearty and flavorful Cabbage Roll Soup that captures the comforting taste of traditional cabbage rolls in an easy-to-make, warming soup. Filled with lean ground beef, fresh vegetables, tomato sauce, and rice, this soup is perfect for a satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, chopped (1 3/4 cups)
- 2 large carrots, chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth, plus more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh oregano
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Brown the beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add lean ground beef, season with salt and pepper, and cook while stirring and breaking it up occasionally until browned. Transfer the browned beef to a plate lined with paper towels, reserving 2 Tbsp of the rendered fat in the pot.
- Sauté vegetables: Add chopped onion and carrots to the pot with reserved fat, sauté for 2 minutes. Then add chopped cabbage and minced garlic and sauté for an additional 3 minutes until vegetables begin to soften.
- Add liquids and seasonings: Pour in low-sodium beef broth, tomato sauce, and diced tomatoes. Stir in brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the pot and stir to combine.
- Simmer the soup: Season the soup with additional salt and pepper to taste. Bring the mixture to a light boil, then add the dry long-grain white rice. Cover the pot, reduce heat to low, and simmer gently, stirring occasionally until the rice is fully cooked, about 25 minutes.
- Finish and serve: If the soup is too thick, stir in additional beef broth to reach the desired consistency. Remove from heat and stir in fresh lemon juice and chopped parsley. Serve the soup warm for a comforting meal.
Notes
- The recipe originally called for 2 Tbsp brown sugar, but 1 Tbsp provides just enough sweetness to balance the tomato acidity.
- For a leaner option, ground turkey or chicken can be used instead of ground beef.
- Adjust the amount of beef broth to customize the thickness of the soup; it will thicken as it rests.
- Use fresh herbs if available for a brighter flavor, substituting dried herbs at the ratio of 1 tsp dried equals 1 Tbsp fresh.
- Make sure to stir occasionally while simmering to prevent the rice from sticking to the bottom of the pot.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
