Cabbage Roll Soup #SundayFunday

This delicious, filling, healthy soup is like enjoying cabbage rolls with half the work.  It is creamy, savory, and satisfying.  Pure comfort food on a cold winter's day.

January is National Soup Month and the Sunday Funday Bloggers are joining in the celebration before the month ends.

Stacy of Food Lust People Love invited us to join her in celebrating National Soup Month.  No need to concern yourself that it is the end of the month.  You have plenty of time to make one of these delicious soups we are sharing for National Soup Day on February 4th.

• Bacon Cheeseburger Soup from Amy's Cooking Adventures
• Cabbage Roll Soup from A Day in the Life on the Farm
• Chicken and Dumplings Soup from Palatable Pastime
• Chicken Enchilada Soup from Karen's Kitchen Stories
• Homemade Golden Mushroom Soup from Food Lust People Love
• Keto Broccoli & Tomato Soup from Sneha's Recipe

Soup, Cabbage, Beef, Pork, One pot meals

Soup

Polish

Yield: 10

Author: Wendy Klik

Cabbage Roll Soup

This delicious, filling, healthy soup is like enjoying cabbage rolls with half the work. It is creamy, savory, and satisfying. Pure comfort food on a cold winter's day.

Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M

Ingredients

• 1 T. olive oil
• 1 lb. lean ground beef
• 1/2 lb. ground pork
• 1 vidalia onion, chopped
• 4-5 cloves garlic, minced
• 1 small head cabbage, chopped
• 3/4 c. uncooked white rice
• 2 (15 oz) cans diced tomatoes with juices
• 2 T. tomato paste
• 2 T. brown sugar
• 32 oz. beef broth
• 1 1/2 c. Vegetable juice
• 1 T. Worcestershire
• 2 Bay Leaves
• salt and pepper, to taste

Instructions

1. Heat the oil in a large soup pot. Add the beef, pork, onion, and garlic. Season with salt and pepper and cook until meat is browned and crumbly and the onions are translucent and fragrant, about 10 minutes. Drain grease if needed.
2. Add in the cabbage and cook until wilted, about 4-5 minutes.
3. Stir in the rice, tomatoes with juices, tomato paste, brown sugar, broth, vegetable juice, bay leaves and Worcestershire sauce. Bring to a boil, reduce heat to a simmer, cover and cook for 20-30 minutes, until rice is tender. Taste and season with additional salt and pepper, if needed. Remove bay leaves before serving.

Nutrition Facts

Calories

256

Fat (grams)

9 g

Sat. Fat (grams)

3 g

Carbs (grams)

26 g

Fiber (grams)

4 g

Net carbs

23 g

Sugar (grams)

10 g

Protein (grams)

18 g

Sodium (milligrams)

644 mg

Cholesterol (grams)

44 mg

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