Description
Easy Cabbage Roll Soup is a delightful and nourishing twist on traditional cabbage rolls, transforming hearty ingredients into a comforting soup that’s perfect for busy weeknights or family gatherings. This savory dish combines lean ground beef with vibrant vegetables, creating a rich and satisfying flavor profile that everyone will love. Gluten-free and adaptable to various dietary preferences, this soup can easily be customized by adding your favorite veggies or grains. Serve it warm with crusty bread or a fresh salad to elevate the experience. Enjoy a bowl of this wholesome goodness that’s packed with nutrition and comfort!
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb lean ground beef
- Kosher salt and ground pepper (to taste)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (quartered and sliced)
- 1 red bell pepper (seeded and diced)
- A few spears of fresh thyme (leaves picked)
- 1 small green cabbage (chopped, about 6–7 cups)
- 4 cups low-sodium beef broth
- 3 x 8 oz cans crushed tomatoes
- 1/2 cup brown rice (uncooked, or quinoa)
- 1 bay leaf
- 1 tbsp honey
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add ground beef, cooking until browned while breaking it apart with a wooden spatula. Season with salt and pepper.
- Stir in onion, garlic, carrots, red bell pepper, and thyme; cook until vegetables soften.
- Pour in 1/2 cup of broth to deglaze the pot, scraping up any flavorful bits.
- Add remaining broth, crushed tomatoes, rice (or quinoa), and bay leaf; stir well.
- Bring to a boil, then reduce heat and let simmer for 35–40 minutes until the rice is tender and cabbage is cooked through.
- Before serving, discard the bay leaf.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 60mg