Heat vegetable oil in a large pot or Dutch oven over medium heat. Brown the ground beef. When the ground beef is about halfway browned, add the onions and carrots and cook until the onions are soft.
Reduce the heat to low and add the garlic, paprika, oregano, and thyme. Cook for 1 minute while stirring.
Add the cabbage, beef broth, tomato sauce, fire-roasted tomatoes, brown sugar, bay leaves, and rice. Bring the mixture to a boil. Reduce and simmer for about 25-30 minutes or until the rice is tender.
Season with salt and fresh ground black pepper to taste. Garnish with chopped fresh parsley or thyme.
Notes
Ground turkey, ground pork, or even pork sausage can be substituted for the ground beef.
If you know, you will save some of the soup for another night’s meal split the batch before adding the rice. Plan to refrigerate the half without the rice. When you go to simmer it for another night’s dinner, add the other half of the rice and cook until it is tender.
Fire-roasted tomatoes are tomatoes that have been charred over an open flame before being diced and canned. They are with the other canned tomatoes at your local grocery store. I love them because they really add a smokey sweetness to this soup.
Vegetable broth or chicken broth can be substituted for the beef broth.
To make this soup low-carb friendly, use cauliflower rice.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Freeze this soup for up to 3 months in heavy-duty freezer bags Thaw overnight in the refrigerator. For best results, hold back the uncooked rice. Add it when reheating the soup, so the rice does not get mushy.
Nutrition
Calories: 240kcal | Carbohydrates: 24g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 373mg | Potassium: 822mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3743IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 3mg
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