Rating: 5 stars
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Tender cabbage and crushed tomatoes in a rich broth make for a perfect cold weather soup. Fluffy white rice brings added texture and heartiness while fresh herbs contribute a bright flavor to his veggie-packed dish. Plus, this soup freezes beautifully so you can easily make it ahead of time to save for a cold, wintery day.

Jasmine Smith

Gallery

Credit: Photographer Antonis Achilleos, Prop Stylist: Heather Chadduck Food Stylist : Emily Nabors Hall

Recipe Summary

active:
20 mins
total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high. Add beef, salt, and pepper; cook, crumbling using back of a spoon and stirring often, until browned and cooked through, about 5 minutes. Add onion; cook, stirring occasionally, until translucent, about 3 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage; cook, stirring occasionally, until starting to wilt, about 3 minutes.

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  • Stir in crushed tomatoes, stock, rice, and brown sugar; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until cabbage is tender and rice is cooked, about 15 minutes. Remove from heat; stir in parsley and thyme.

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