Ingredients
- 1 pound ground beef
- 1 sweet onion, minced
- 3 cloves garlic, minced
- 1 medium cabbage, chopped (core removed)
- 3 cups beef broth
- 2 ½ cups tomato juice
- 2/3 cup long grain white rice
- 1 tablespoon Worcestershire sauce
- 28 ounces canned tomatoes with chiles (undrained)
- 1 teaspoon salt (more to taste)
- Grated Parmesan cheese for topping
Instructions
- Add the ground beef to a large stock pot or Dutch oven and brown over medium heat, breaking the meat up as it cooks.
- Once the beef starts to brown, add the minced onion and garlic to the pot. Continue cooking and stirring until the beef is fully cooked.
- Add the chopped cabbage, beef broth, tomato juice, rice, Worcestershire sauce, tomatoes with chiles (undrained), and salt to the pot. Bring to a boil.
- Reduce the heat to a simmer, cover, and cook for 25 minutes, or until the rice is tender. Taste and adjust the seasoning with additional salt if desired.
- Serve the soup immediately, topped with grated Parmesan cheese if desired.
Notes
- Adjust the salt to your taste preferences.
- If you prefer a spicier soup, you can add extra chiles or some hot sauce.
- For a richer flavor, consider adding a dash of smoked paprika or thyme.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg
