Beef and Cabbage Soup
1 Tbsp. olive oil
1 lg. onion, diced
1-pound lean ground beef
2 cloves garlic, minced
1 Tbsp. tomato paste
1 1/4 tsp. salt
1/4 tsp. black pepper
4 cups beef or chicken stock
1 – 15 oz. can diced tomatoes
1 – 14 oz. can crushed tomatoes
2 lg. carrots, peeled and diced
1 pound cabbage, cored, and cut into bite-sized pieces
1/2 cup rice
2 tsp. Worcestershire sauce
Chopped fresh parsley, optional
Heat oil in large soup pot or Dutch oven over medium-high heat. Add onion and sauté until translucent and soft about 2-3 minutes. Add ground beef and cook, stirring to break up the meat into crumbles – about 5 to 7 minutes. Add garlic, tomato sauce, salt and pepper. Slowly add broth, scraping up any browned bits on bottom of pot. Stir in tomatoes, carrots, cabbage and rice. Bring to a boil, then lower to simmer. Cook until rice is cooked through and veggies are tender. If soup is too thick, add some water or broth. Check for seasonings.
