The BariGirls Cabbage Roll Soup

Cabbage Roll Soup

2 tbsp extra-virgin olive oil

1 1/2 lb (90% lean) ground beef

1 medium yellow onion, chopped

2 medium carrots, thinly sliced into rounds

Kosher salt

Freshly ground black pepper

6 cloves garlic, finely chopped

2 (14.5-oz.) cans fire-roasted diced tomatoes

6 cups chopped cabbage (about 1 lb0)

4 cups low-sodium beef broth

1/2 cup long-grain white rice

1 tbsp plus 2 tsp. Worcestershire sauce

1 tbsp apple cider vinegar

1 tbsp packed light brown sugar

2 tsp sweet paprika

1 1/2 tsp dried oregano

2 tbsp chopped fresh parsley leaves, plus more for serving

In a large pot over medium heat, heat oil. Add beef, onion, and carrot; season with salt and pepper. Cook, breaking up beef with a wooden spoon, until beef is cooked through and vegetables are just tender, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.

Add tomatoes, cabbage, broth, rice, Worcestershire, vinegar, brown sugar, paprika, oregano, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a medium-low and simmer, stirring occasionally, until rice and veggies are tender, about 20 minutes. Stir in parsley.

Divide soup among bowls. Top with more parsley before serving.