EASY CABBAGE ROLL SOUP

Ingredients

• 1 medium Yellow Onion (diced)
• 2 Carrots (peeled and diced)
• 1 head Cabbage (medium green cabbage, core removed, cut into large chunks)
• 4 cloves Garlic (minced)
• 1 lb Ground Beef (lean (90% lean) – no need to drain)
• 1.5 tsp Paprika (sweet or smoked)
• 1 tsp Dried Oregano
• 1 tsp Kosher Salt
• 0.5 tsp Ground Black Pepper
• 1 28 oz can Diced Tomatoes (no‑salt added)
• 1 8 oz can Tomato Sauce
• 4 cup Beef Broth (low‑sodium)
• 0.5 cup White Rice (uncooked, rinsed)
• 2 tbsp Fresh Parsley (roughly chopped, for garnish)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. Prep Vegetables

   Dice the onion, mince the garlic, dice the carrots (cut in half lengthwise then into quarters and chop), and cut the cabbage into large chunks after removing the core.

   Time: PT10M

2. Brown Beef and Aromatics

   Heat the pot over medium‑high heat, add the ground beef, diced onion, and minced garlic. Break up the meat with a spatula and cook until fully browned, about 8 minutes.

   Time: PT8M

   Temperature: medium-high heat

3. Add Seasonings

   Stir in paprika, dried oregano, kosher salt, and ground black pepper. Cook, stirring, for about 30 seconds to toast the spices.

   Time: PT1M

   Temperature: medium-high heat

4. Combine Remaining Ingredients

   Add the chopped cabbage, carrots, canned diced tomatoes, tomato sauce, beef broth, and rinsed rice. Stir well to combine.

   Time: PT3M

5. Simmer Soup

   Increase heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for 25–30 minutes, stirring occasionally, until the rice is tender and the vegetables are softened.

   Time: PT30M

   Temperature: simmer

6. Finish and Serve

   Stir in the chopped parsley and lemon juice just before serving for brightness.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

15g

Carbohydrates

12g

Fat

8g

Fiber

1g