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Oh, joy, fall is here and that means it’s soup season. I always try to try at least a few new soup recipes to add to my rotation every year, and today I’m tried this cabbage roll soup recipe and it’s definitely a winner.

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Instead of tediously rolling cabbage rolls (I’ve done this more times than I can say,) you get all of the wonderful flavors in this soup, which is thrown together in about 10 minutes after you’re done browning the beef.

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If you like a brothier, less thick soup, halve the amount of rice.

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I doubled my recipe because I like LOTS of soup leftovers.

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Enjoy!

Recipe adapted from Kitchen Fun with My Three Sons

INGREDIENTS  

• 2 tsp. vegetable oil
• 1 lb. lean ground beef
• salt and pepper to taste
• 1 medium yellow onion diced finely
• 2 cloves garlic minced
• 4 cups chopped green cabbage
• 2 medium carrots quartered and sliced
• 4 cups low-sodium beef broth
• 3 8 oz. cans tomato sauce
• 1/2 cup white rice uncooked
• 1 bay leaf
• 3 tbsp. light brown sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon dried Oregano
• 1 teaspoon Worcester sauce
• 2 tbsp. fresh chopped parsley
• Parmesan cheese (optional, for topping)

INSTRUCTIONS 

• In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
• Season ground beef with salt and pepper as desired and cook until browned.
• Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
• Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar, Italian seasoning, Oregano, Worcester, and stir to combine.
• Bring soup to a simmer and let cook for about 25 minutes, until rice is tender. Season with salt and pepper.
• Take out the bay leaf and sprinkle with chopped parsley and top with Parmesan cheese.

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