Cabbage Roll Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 lb lean ground beef

½ lb ground sausage

Salt and freshly ground black pepper

1 large yellow onion (, chopped)

2 medium carrots (, quartered and sliced)

5 cups chopped cabbage (,, packed)

4 cloves garlic (, minced)

5-6 cups low-sodium beef broth

2 8 oz cans tomato sauce

1 14.5 oz can petite diced tomatoes

1 Tablespoon Worcestershire sauce

1 ½ teaspoons smoked paprika

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1 bay leaf

3/4 cup dry jasmine or long-grain white rice

Juice from ½ of a small lemon

2 Tablespoons chopped fresh parsley

Directions

Brown meat: Heat a Dutch oven or large soup pot over medium-high heat. Cook ground beef and pork, breaking it up into small pieces, until browned.

Saute Veggies: Add onion and cook for 2 minutes. Add garlic. Add carrots and cabbage and cook 2 minutes.

Finish soup: Add beef broth, tomato sauce, diced tomatoes, Worcestershire, paprika, oregano, thyme and bay leaf. Bring to a simmer. Stir in rice.

Simmer: Cover pot, reduce heat and simmer for about 25 minutes, stirring once or twice during cooking, until rice is cooked through.

Taste and serve: Add additional beef broth if you’d like to soupier. Taste soup and season with additional salt and pepper if needed. Remove bay leaf. Stir in lemon juice and parsley. (I enjoy this soup with a few dashes of crushed red pepper flakes on top, too).

Nutrition

• Calories: 310 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 59 mg
• Sodium: 543 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 20 g