Crockpot Cabbage Roll Soup

• servings: 12 servings
• active time: 20 minutes
• total time: 3 hours 20 minutes

Ingredients

1 pound thick cut bacon (diced)

1 large onion (diced)

3 cloves garlic (minced)

1 pound lean ground beef

⅔ cup long grain white rice (uncooked)

6 to 8 cups chopped green cabbage

28 ounces canned diced tomatoes (with juices, 1 can)

10 ¾ ounces condensed tomato soup (1 can)

2 tablespoons tomato paste

5-6 cups beef broth

1 ½ cups vegetable juice (such as V8)

1 teaspoon paprika

1 teaspoon dried thyme leaves

1 tablespoon Worcestershire sauce

salt and black pepper (to taste)

chopped fresh parsley (for garnish)

Directions

In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.

Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.

Add all remaining ingredients to the low cooker and stir to combine (it will be very full).

Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.

Stir in half of cooked bacon.

Spoon into bowls, top with remaining bacon and parsley if desired.

Nutrition

• Calories: 299 kcal
• Total Fat: 17 g
• Saturated Fat: 6 g
• Cholesterol: 48 mg
• Sodium: 883 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 16 g