CABBAGE ROLL SOUP

Total Time: 1 hour 5 minutes | Serves 8

Ingredients

• 1 tbsp olive oil

• 1 lb lean ground beef

• Kosher salt and ground pepper to taste

• 1 medium yellow onion diced finely

• 2 cloves garlic minced

• 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

• bay leaf

• 1 tbsp honey

INSTRUCTIONS

1. Heat the oil in a large dutch oven pot over medium heat.

2. Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.

3. Stir in the onion, garlic, carrots, pepper and thyme, and cook for a few more minutes, until veggies start to soften.

4. Add 1/2 cup of broth to deglaze the pot, stirring all the way through the bottom.

5. Add the remaining ingredients and stir well to combine.

6. Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.

7. Remove and discard the bay leaf and serve soup hot!