Ingredients
Scale
- 2 tsp vegetable oil
- 1 lb lean ground beef
- 1 medium yellow onion (diced)
- 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 uncooked white rice
- 1 bay leaf
- 3 tbsp light brown sugar
- 2 tbsp fresh parsley (chopped)
Instructions
- In a Dutch oven or large soup pot, heat vegetable oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook until browned.
- Stir in the diced onion and minced garlic, cooking for another 2–3 minutes until the onions are translucent.
- Mix in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar.
- Bring the mixture to a simmer and let it cook for about 25 minutes or until the rice is tender.
- Remove the bay leaf from the soup and sprinkle with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg