Description
This Cabbage Roll Soup is packed with flavor and comfort, featuring tender ground beef, fresh vegetables, and aromatic spices. Perfect for a quick dinner or a healthy meal!
Ingredients
Scale
- 2 lbs ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
- 2 cups yellow onion – diced (about 1 medium onion)
- 1 cup carrots – sliced or diced
- 2 cloves garlic – minced
- 1 lb green cabbage – chopped (about 1 medium head of cabbage)
- 30 oz diced tomatoes
- 8 oz tomato sauce
- 6 cups gluten-free beef broth – or gluten-free chicken broth
- 1 cup uncooked white rice
- 1 tablespoon gluten-free worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- ½ cup fresh parsley – chopped
Instructions
- Preheat a large dutch oven over medium heat.
- Add the ground beef to the pot, seasoning it with kosher salt and black pepper. Cook for about 5-6 minutes until browned, breaking it up as it cooks.
- Stir in the olive oil and diced yellow onion, cooking for 3-4 minutes until the onion softens.
- Add the sliced carrots and minced garlic, cooking for an additional 2-3 minutes while stirring frequently to prevent burning the garlic.
- Incorporate the chopped green cabbage, cooking for a few minutes until it softens.
Notes
This soup can be made ahead and stored in the fridge for up to 3 days.
Make sure to adjust the spices to taste if you prefer more or less seasoning.
Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg