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Export 14 ingredients for grocery delivery
Step 1
In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain any excess fat if needed.
Step 2
Add the diced onion and chopped carrots to the pot. Sauté for 3-4 minutes, or until the onion becomes translucent and starts to soften. Stir in the minced garlic and cook for 1 minute, until fragrant.
Step 3
Add the chopped cabbage, stirring well to combine. Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to wilt down.
Step 4
Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Add the rice, brown sugar, paprika, thyme, and bay leaf. Stir thoroughly to combine all ingredients.
Step 5
Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the rice is tender and the cabbage is fully cooked. Stir occasionally to prevent sticking, especially if using a heavy pot.
Step 6
Remove the bay leaf and taste the soup. Adjust seasoning with salt and pepper as needed.
Step 7
Ladle the hot soup into bowls and garnish each serving with fresh parsley. Serve with crusty bread or dinner rolls for a complete meal.
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