One-Pot Unstuffed Cabbage Soup (with ground beef)

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 Tablespoon olive oil

1 large onion (diced)

1 pound lean ground beef

2 cloves garlic (minced)

1 Tablespoon tomato paste

1¼ teaspoons salt

¼ teaspoon ground black pepper

4 cups low sodium beef or chicken broth*

15 ounces diced tomatoes

14 ounces crushed tomatoes

2 large carrots (peeled and diced)

14 ounces green cabbage, cored & cut into bite-sized pieces (about 1 small head of cabbage)

½ cup long grain white rice

2 teaspoons Worcestershire sauce

1 Tablespoon brown sugar (optional)

Chopped fresh parsley (optional garnish)

Directions

Heat the oil in a large soup pot or Dutch oven over medium-high heat. Add the onion and sauté until translucent and softened, 2 to 3 minutes.

Add the ground beef and cook, stirring frequently, to break the meat up into crumbles. About 5-7 minutes.

Once the meat is cooked, add the garlic, and cook for 1 minute. Stir in the tomato paste, salt, and pepper.

Slowly add the broth, scrapping up any brown bits stuck to the bottom of the pot. Stir in the diced tomatoes, crushed tomatoes, carrots, cabbage, and rice.

Bring the pot up to a boil then cover and lower the heat to medium-low to maintain a light simmer. Cook until the rice is cooked through, and the vegetables are tender, about 20 minutes.

Stir in the Worcestershire sauce and sugar, if using. If a lot of the liquid has evaporated during cooking and the soup is too thick for your liking, stir in a cup of water to thin it out. Carefully taste the soup for seasoning and add more salt and pepper as needed.

Ladle soup into bowls then top with a sprinkle of chopped parsley.

Nutrition

• Calories: 288 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Cholesterol: 47 mg
• Sodium: 754 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 5 g
• Total Sugars: 12 g
• Protein: 24 g