Ingredients
Scale
- 2 tsp vegetable oil
- 1 lb lean ground beef
- Salt and pepper, to taste
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, quartered and sliced
- 4 cups low-sodium beef broth
- 3 cans (8 oz each) 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 over medium-high heat. Add ground beef and season with salt and pepper. Cook until browned.
- Add diced onion and minced garlic, cooking 2–3 minutes until onions are tender.
- Add cabbage, carrots, tomato sauce, beef broth, rice, bay leaf, and brown sugar. Stir to combine.
- Bring to a simmer and cook ~25 minutes until rice is tender.
- Remove bay leaf, sprinkle with parsley, and serve hot.
Notes
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 213
- Sugar: 6.6 g
- Sodium: 347 mg
- Fat: 5.2 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 20.3 g
- Fiber: 0.5 g
- Protein: 20.2 g
- Cholesterol: 47 mg