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 white rice (uncooked)
- 1 bay leaf
- 3 tbsp. light brown sugar
- 2 tbsp. fresh chopped parsley
Instructions
- In a large dutch oven or soup pot, heat vegetable oil over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned.
- Stir in diced onion and minced garlic, cooking for an additional 2-3 minutes until the onion is tender.
- Add chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked white rice, bay leaf, and brown sugar. Mix well.
- Bring the soup to a simmer and cook for about 25 minutes until the rice is tender, stirring occasionally.
- Remove the bay leaf and sprinkle fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg