Unstuffed Cabbage Soup

This hearty Unstuffed Cabbage Soup is easy to make and packed with flavor.
Perfect for a comforting meal!

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Main Course

American

cabbage

Instructions

1 Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add
the chopped onion and cook until it's soft and translucent, about 2 to 3
minutes.
2 Stir in the ground beef, breaking it up as it cooks. Continue cooking for
approximately 5 to 7 minutes until browned.
3 Once the beef is cooked through, add the minced garlic and sauté for 1 minute.
Next, stir in the tomato paste, salt, and black pepper.
4 Gradually pour in the broth, scraping the bottom of the pot to release any
flavorful bits. Add the diced tomatoes, crushed tomatoes, chopped carrots,
sliced cabbage, and rice.
5 Bring the mixture to a boil, then cover and reduce the heat to medium-low,
allowing it to simmer gently. Cook for about 20 minutes until the rice is tender
and the vegetables are cooked through.
6 Stir in the Worcestershire sauce and optional brown sugar. If the soup has
thickened too much, add a cup of water to reach your desired consistency. Taste
and adjust seasoning with more salt and pepper if necessary.
7 Serve the soup in bowls and top with a sprinkle of chopped parsley.