This Cabbage Roll Soup is a wholesome and delicious choice for serving on a cold winter night. Lean ground beef, green cabbage, carrots, and rice cook together in a deliciously seasoned broth in one pot to create this hearty stew-like soup.
In a large pot or Dutch oven heat the olive oil over MEDIUM-HIGH heat. Add the ground beef, onion and garlic. Season with salt and pepper, to taste. Cook, stirring to break up the ground beef, for about 4 to 5 minutes or until cooked through and no longer pink. Drain the grease from the pot and return it to the heat.
Add the cabbage, carrots, beef broth, diced tomatoes, tomato sauce, ketchup, Worcestershire sauce, brown sugar, thyme, rice, and bay leaf and bring to a boil. Cover, reduce the heat to LOW and simmer for 30 minutes or until the carrot and rice are tender, stirring a couple of times during cooking.
At the end of the cooking time, remove and discard the bay leaf. Stir in the parsley and taste and season with additional salt and pepper, if desired.
Soup will thicken considerably when refrigerated. Add additional broth or water when reheating to reach desired consistency.