Cabbage Roll Soup

• 份量: 8 servings
• 准备时间: 10 minutes
• 总时间: 55 minutes

配料

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

步骤

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).

营养

• 卡路里: 310 kcal
• 总脂肪: 16 g
• 饱和脂肪: 6 g
• 不饱和脂肪: 8 g
• 反式脂肪: 1 g
• 胆固醇: 59 mg
• 钠: 543 mg
• 总碳水化合物: 21 g
• 膳食纤维: 2 g
• 总糖: 3 g
• 蛋白质: 20 g