Description
A warm and comforting soup with ground beef, fresh vegetables, and flavorful spices, making it a nutritious meal in a bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- 1 yellow onion, chopped
- 2 teaspoons smoked paprika
- 1 tablespoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided, plus more for garnish
- 4 cups beef broth
- 2 cups water
- 1 small or 1/2 medium head green cabbage, roughly chopped (about 5 cups)
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 2 medium carrots, peeled and chopped
- 2 tablespoons Worcestershire sauce
- 1/2 cup uncooked long-grain white rice
- Chopped fresh parsley and/or dill, for serving, optional
- Sour cream, for serving, optional
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the ground beef, chopped onion, smoked paprika, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper, cooking until the beef is browned and the onion is softened, about 10 minutes.
- Stir in the beef broth and water, scraping browned bits from the bottom of the pot.
- Add the chopped cabbage, crushed tomatoes, chopped carrots, Worcestershire sauce, remaining salt, and pepper, bringing to a simmer over medium-high heat.
- Once simmering, reduce heat to medium-low, stir in the uncooked rice, and cover the pot.
- Simmer until vegetables and rice are tender, about 35 minutes.
- Serve hot, garnished with parsley, dill, sour cream, and additional black pepper if desired.
Notes
For a thicker soup, consider cooking the rice separately if freezing leftovers. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg