Ingredients
Scale
- 2 tsp vegetable oil
- 1 lb lean ground beef
- Salt and pepper, to taste
- 1 medium yellow onion, diced finely
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, quartered and sliced
- 4 cups low-sodium beef broth
- 3 (8 oz) cans tomato sauce
- 1/2 cup uncooked white rice
- 1 bay leaf
- 3 tbsp light brown sugar
- 2 tbsp fresh chopped parsley
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add ground beef, season with salt and pepper, and cook until browned.
- Add diced onion and minced garlic, cooking for 2–3 minutes until softened.
- Stir in cabbage, carrots, tomato sauce, beef broth, rice, bay leaf, and brown sugar.
- Bring to a simmer and cook for about 25 minutes, until rice is tender.
- Remove bay leaf, garnish with chopped parsley, and serve warm.
Notes
- This soup freezes very well—store in individual portions for easy meals.
- Lean ground beef helps reduce excess grease.
- Double the batch for meal prep or busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 213
- Sugar: 6.63g
- Sodium: 346.58mg
- Fat: 5.24g
- Saturated Fat: 2.83g
- Unsaturated Fat: 2.41g
- Trans Fat: 0g
- Carbohydrates: 20.27g
- Fiber: 0.51g
- Protein: 20.23g
- Cholesterol: 46.87mg