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
  1. 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.)
  2. Stir in coleslaw mix and let it cook another 2-3 minutes to soften (like you are cooking a stir-fry!)
  3. 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)
  4. 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