Cabbage Roll Soup
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb lean ground beef
- ¾ cup uncooked long grain brown rice
- 1 bag coleslaw mix (alternatively you can shred 1 medium head of cabbage)
- 1 can (398ml) diced tomatoes
- 2 tablespoons tomato paste
- 2 containers (900ml each) Campbell's Beef Broth
- 2 cups vegetable (V8 or other) juice
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt and pepper, to taste
- In a large pot, brown the onion, garlic and beef. Drain fat (I don't like to rinse if I have garlic/onion cooked with it.)
- Stir in coleslaw mix and let it cook another 2-3 minutes to soften (like you are cooking a stir-fry!)
- Add all remaining ingredients, bring to a boil and reduce heat to low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
- Serve with a dinner bun and butter for full comfort food utopia (don't forget to remove the bay leaf!)
For a thicker, heartier soup, simply cut down the amount of beef broth to one 900ml container.
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2016/09/cabbage-roll-soup/
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