Ingredients
Scale
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon freshly ground black pepper
- 1 tablespoon light brown sugar
- 1 medium onion, chopped small (about 1 cup)
- 4 cloves garlic, minced
- 14–16 ounces tomato sauce
- 28–30 ounces diced tomatoes
- 6 cups beef stock
- 1 medium head of cabbage, roughly chopped (about 8 cups)
- 1 cup rice, uncooked
- ½ teaspoon kosher salt (adjust to taste)
- 1 tablespoon white wine vinegar
Instructions
- In a large pot over medium-high heat, cook and crumble the ground beef. Sprinkle the beef with chili powder, garlic powder, black pepper, and brown sugar while it is cooking.
- When the beef is nearly cooked through, add the onion and garlic. Continue cooking for a few minutes, until the onions begin to soften.
- Add the tomato sauce, diced tomatoes, beef stock, cabbage, and rice. Bring to a simmer and cook for 20-25 minutes until the rice is tender.
- Season with salt to taste. Stir in the vinegar.
Notes
- Adjust salt to your preference.
- For a thicker soup, reduce the beef stock slightly.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg