Easy Cabbage Roll Soup

Name: Easy Cabbage Roll Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: 1 tbsp olive oil; 1 lb lean ground beef; Kosher salt and ground pepper; 1 medium yellow onion; 2 cloves garlic; 2 medium carrots; 1 red bell pepper; A few spears of fresh thyme; 1 small green cabbage; 4 cups low-sodium beef broth; 3 x 8 oz cans crushed tomatoes; 1/2 cup brown rice; 1 bay leaf; 1 tbsp honey

User Reviews

5.0

99 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
8
Calories
162 kcal
Course
Side Dish, Main Course, Soup
Cuisine
American

Easy Cabbage Roll Soup

Deacon Rivera

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Cabbage Roll Soup turns classic cabbage rolls into a hearty, healthy soup that the whole family will love. This soup is packed with flavorful veggies and comforting broth. It’s a perfect weeknight dinner that also happens to be gluten and dairy-free.

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Ingredients

Servings

1 tbsp olive oil
1 lb lean ground beef
Kosher salt and ground pepper to taste
1 medium yellow onion diced finely
2 cloves garlic minced
2 medium carrots quartered and sliced
1 red bell pepper seeded and diced
A few spears of fresh thyme leaves picked
1 small green cabbage chopped (about 6-7 cups)
4 cups low-sodium beef broth
3 x 8 oz cans crushed tomatoes
1/2 cup brown rice uncooked, or quinoa
1 bay leaf
1 tbsp honey

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Instructions

Heat the oil in a large dutch oven pot over medium heat.
Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.
Stir in the onion, garlic, carrots, pepper and thyme, and cook for a few more minutes, until veggies start to soften.
Add 1/2 cup of broth to deglaze the pot, stirring all the way through the bottom.
Add the remaining ingredients and stir well to combine.
Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.
Remove and discard the bay leaf and serve soup hot!

Notes

Ground beef: We prefer to use lean ground beef to keep this soup low in fat.
Bell pepper: This recipe calls for red bell pepper, but you can also use orange or yellow. The flavor may be slightly different but will still taste delicious.
Thyme: If you don’t have fresh thyme you can substitute it with dried.
Brown rice: Sub this with any rice or even quinoa
Cabbage: Read this post to learn How to Cut Cabbage.
Beef broth: You can also substitute it with beef bouillon and hot water.
Chop the veggies into equal-size pieces so that they cook evenly.
Storage: Store in the fridge for 2-4 days.
Freezing: Cool completely, then freeze for up to 3 months. Thaw at room temperature or in the microwave, then reheat on the stove or in the microwave.

Nutrition Information

Show Details

Serving 2cups Calories 162kcal (8%) Carbohydrates 14g (5%) Protein 16g (32%) Fat 5g (8%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 35mg (12%) Sodium 322mg (13%) Potassium 705mg (20%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 3115IU (62%) Vitamin C 54mg (60%) Calcium 54mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 162 kcal

% Daily Value*

Serving	2cups
Calories	162kcal	8%
Carbohydrates	14g	5%
Protein	16g	32%
Fat	5g	8%
Saturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	35mg	12%
Sodium	322mg	13%
Potassium	705mg	15%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	3115IU	62%
Vitamin C	54mg	60%
Calcium	54mg	5%
Iron	2mg	11%