Cabbage Roll Soup

By Thom7747

Ingredients

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb lean ground beef
• 1/2 lb lean ground pork
• 3/4 cup uncooked long grain rice
• 1 medium head cabbage, chopped (core removed)
• 3 tablespoons flour
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 1/2 cups V8 or other vegetable juice
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• salt and pepper, to taste

Details

Servings 8
Adapted from spendwithpennies.com

Preparation

Step 1

This is another fast and simple way to serve up cabbage rolls!  Just brown your meat, throw everything in the pot and let simmer (slow cooker recipe coming soon!)!  The result is a rich and hearty soup perfect for a winter or fall evening!  This soup comes out very thick, almost stew-like, if you prefer a more soupy consistency, you can add more broth.

Stir in chopped cabbage and let cook until slightly softened (about 3 minutes). Sprinkle flour into cabbage mixture and cook an additional 2 minutes.

Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)

If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked.

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