Cabbage Roll Soup
An easy weeknight take on an old favorite
Ingredients
- 1 pound ground beef
- 1 tsp salt
- 1/2 cup basamati rice
- 1 onion large yellow, chopped
- 1 tsp paprika
- 1 tsp poultry seasoning
- 6 cloves garlic minced or finely chopped
- 20 oz can of diced tomatoes
- 6 cups chopped green cabbage
- 1 tbsp brown sugar
- 1 bunch parsley
- 6 cups vegetable broth or beef broth
Instructions
- Brown the ground beef with a generous pinch of salt in a dutch oven or soup pot over medium-high heat. Break into small bite sized pieces as the beef cooks. Cook until evenly browned - about 3 minutes.
- Stir in uncooked rice until golden - about 3 minutes
- Add onions and cook until softened and translucent.
- Add garlic, seasoning, and brown sugar. Stir to combine.
- Add tomatoes and broth. Place the bunch of parsley on top of soup. Bring to a boil. Cover pot and simmer for 20 minutes or until rice is cooked. Discard parsley.
- Stir in cabbage, bring to boil. Cover and reduce heat. Simmer for 10-15 minutes
- Serve hot.
Nutrition
Calories: 318kcalCarbohydrates: 29gProtein: 16gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 1534mgPotassium: 617mgFiber: 4gSugar: 9gVitamin A: 1515IUVitamin C: 50mgCalcium: 103mgIron: 4mg