Cabbage Roll Soup

In a large pot, brown the ground beef over medium-high heat. Let it sit briefly before breaking it apart so it develops deeper flavor. Drain excess grease, but leave a thin layer in the pot for sautéing. Set the beef aside.
1 pound ground beef
Add the onion and bell pepper to the pot and sauté in the remaining fat until softened. If the pan seems dry, add 1 teaspoon butter.
½ medium onion, ½ cup diced bell pepper
Stir in the tomato paste, garlic powder, onion powder, paprika, oregano, celery salt, red pepper flakes, salt, and black pepper. Toast everything together for 1 minute.
2 Tablespoons tomato paste, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon oregano, ⅛ teaspoon celery salt, Pinch red pepper flakes, ½ teaspoon salt, ½ teaspoon black pepper
Return the browned beef to the pot. Add the Worcestershire sauce, beef base, tomato juice, diced tomatoes, and water. Bring to a gentle simmer and cook for 8 to 10 minutes.
1 Tablespoon Worcestershire sauce, 1 Tablespoon Better Than Bouillon beef base, 2 cups tomato juice, 1 14.5 ounce can diced tomatoes, 3 cups water
Add the slaw mix and simmer for 5 minutes to begin softening the cabbage.
3 cups heaping slaw mix
Increase the heat until the soup is simmering steadily. Stir in the rice, then cover the pot and reduce the heat to medium low. Cook for 12 to 15 minutes, or until the rice is tender, stirring a few times during cooking so the rice does not stick to the bottom of the pot.
¼ cup uncooked long-grain white rice
Taste and adjust seasoning. Serve warm.

Equipment

Ingredients

Instructions

Notes

Nutrition