Cabbage Roll Soup
This simple cabbage roll soup recipe is a hearty and inexpensive soup that will keep you cozy all winter long! The bright tomato broth is bursting with savory flavors.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: Eastern European
Keyword: cabbage roll soup recipe, cabbage soup with hamburger, stuffed cabbage soup recipe
Servings: 6
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 3 cups chopped cabbage
- 1 (14 ounce) can tomato sauce
- 1 (28 ounce) can fire-roasted diced tomatoes with juices
- 4 cups beef broth
- 1 cup water
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 2/3 cup uncooked white rice (I used jasmine)
- Salt & pepper to taste
Add the ground beef and onion to a large soup pot and cook it over medium-high heat, stirring occasionally, until the beef is browned (about 8 minutes). If there's a lot of excess fat, spoon most of it out.
Stir in the garlic, followed by the cabbage, tomato sauce, diced tomatoes, broth, water, paprika, Italian seasoning, and rice.
Increase the heat to high and bring the soup to a boil. Once it's just started to boil, give it a good stir, then reduce the heat and cover the pot with the lid slightly open. Let it simmer for 15-20 minutes or until the rice is cooked. Stir it occasionally to make sure the rice isn't sticking to the bottom of the pot.
Season soup with salt & pepper as needed and serve immediately.
- You may need to add more beef broth to leftovers as the rice tends to soak liquid up.
Calories: 253kcal | Carbohydrates: 30g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1173mg | Potassium: 659mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1017IU | Vitamin C: 21mg | Calcium: 95mg | Iron: 4mg