- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large cabbage, chopped
- 4 cups beef broth
- 1 can diced tomatoes, 14.5 ounces
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup rice, uncooked
- In a large pot, brown the ground beef over medium heat.
- Add the onion and garlic, cooking until the onion is translucent.
- Stir in the chopped cabbage, beef broth, diced tomatoes, tomato paste, oregano, salt, pepper, and red pepper flakes.
- Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes.
- Stir in the uncooked rice and cook for an additional 20 minutes, or until the rice is tender.
Notes
- For extra flavor, add a splash of Worcestershire sauce.
- Garnish with fresh parsley before serving.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free