Categories: soups

Ingredients

• 1 lb. 93 to 96 % lean ground beef
• salt to taste
• 1 large white onion, finely chopped
• 3 garlic cloves, peeled, minced
• 1 1/2 tsp. sweet paprika
• 1/2 tsp. dried thyme
• 2 (14 1/2oz.) cans no-salt-added petite diced tomatoes
• 1 (8oz.) can no-salt-added tomato sauce
• 5 cups unsalted beef broth or stock
• 4 cups chopped green cabbage
• Freshly cracked black pepper
• 1 cup cooked brown rice

Directions

1. In a large soup pot set over high het, season the ground beef with salt and cook, using a potato masher to break the meat into small pieces as it browns.
2. Drain any fat from the pot and reduce the heat to medium low. Add the onion, garlic, paprika and thyme and cook until the onions are soft, 5-7 minutes. Add the tomatoes, tomato sauce, beef stock and cabbage, and season with salt and black pepper to taste.
3. Bring to a boil, reduce the heat to low, cover ad simmer until the cabbage is soft, about 35 minutes.
4. Add the cooked brown rice and simmer 5 more minutes before ladling into 8 serving bowls.

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