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Cabbage Roll Soup with Ground Beef and Tomato Broth

Cabbage roll soup with ground beef simmers rice and tender cabbage in a rich tomato broth. Ground beef browned in a Dutch oven gives this hearty soup a savory base, while crushed tomatoes and tomato sauce bring plenty of tomato flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, chopped
  • 2 carrots medium, peeled and diced
  • 3 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 6 cups low-sodium beef broth
  • 0.5 cup long-grain white rice uncooked
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 green cabbage small, cored and cut into 1-inch pieces (about 6 cups)

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef, salt, and pepper; cook for 6–8 minutes, breaking up the meat, until browned and it reaches 160°F.
  2. Add the onion and carrots and cook over medium heat for 4–5 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Stir in the crushed tomatoes, tomato sauce, beef broth, rice, paprika, thyme, and bay leaf.
  5. Bring to a boil, then reduce the heat to low, partially cover, and simmer for 15 minutes.
  6. Stir in the cabbage and simmer, partially covered, for 15–20 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.
  7. Remove the bay leaf.

Notes

For tender cabbage, cut it into evenly sized 1-inch pieces. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a lower-carb option, replace the rice with cauliflower rice.