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.