Cabbage Roll Soup
Warm, comforting, and so filling!
Servings 8 bowls
- 1 pound ground beef
- 1 sweet onion minced
- 3 cloves garlic minced
- 1 medium cabbage chopped, core removed
- 3 cups beef broth
- 2 ½ cups tomato juice
- 2/3 cup long grain white rice
- 1 tablespoon Worcestershire sauce
- 28 ounces canned tomatoes with chiles
- 1 teaspoon salt
- Grated parmesan for topping
Add the ground beef to a large stock pot or dutch oven and brown over medium heat.
As the meat is beginning to brown, add the onion and garlic to the pan and continue cooking and stirring until beef is cooked through.
Add the cabbage, beef broth, tomato juice, rice, Worcestershire sauce, tomatoes with chiles (undrained), and salt to the pot and bring to a boil.
Reduce to a simmer, cover, and cook for 25 minutes or until rice is tender.
Serve immediately, topped with grated Parmesan, if desired.
Serving: 1bowl | Calories: 275kcal | Carbohydrates: 30g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 391mg | Potassium: 794mg | Fiber: 4g | Sugar: 11g | Vitamin A: 570IU | Vitamin C: 67.2mg | Calcium: 111mg | Iron: 3.3mg