Ingredients
- 2 teaspoons olive oil
- 1 medium onion diced
- 16 ounces lean ground beef
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups low sodium beef broth
- 1 can (15 ounces) diced tomatoes
- 1 can (14 ounces) crushed tomatoes
- 3 medium carrots peeled and diced
- 1 small head cabbage cored and cut into bite-sized pieces
- 1/2 cup long grain white rice
- 1 tablespoon Worcestershire sauce
- 4 teaspoons brown sugar optional
- Fresh parsley chopped (optional garnish)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add the diced onion and cook until soft, about 3 minutes.
- Add the lean ground beef to the pot and break it up as it cooks until browned, about 5 to 7 minutes.
- Stir in the minced garlic, tomato paste, onion powder, dried oregano, salt, and ground black pepper. Cook for 1 minute until fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom. Then add the diced tomatoes, crushed tomatoes, diced carrots, chopped cabbage, and long grain rice.
- Bring the soup to a boil. Cover, reduce the heat to medium-low, and let simmer for about 15 minutes, or until the rice and vegetables are tender.
- Mix in the Worcestershire sauce and brown sugar (if using). Taste and adjust seasoning with extra salt and pepper if needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
- Serve warm and enjoy your healthy unstuffed cabbage soup.