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Easy Cabbage Roll Soup Recipe

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3.9 from 1 review

This Easy Cabbage Roll Soup is a hearty, comforting dish that combines the flavors of traditional cabbage rolls in a convenient, warming soup. Featuring lean ground beef, fresh vegetables, and wholesome brown rice simmered in a savory tomato and beef broth, this soup delivers a delicious and nutritious meal perfect for cozy dinners or meal prepping.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 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

Instructions

  1. Heat the Oil: Heat the olive oil in a large dutch oven or heavy-bottomed pot over medium heat to prepare for sautéing the beef and vegetables.
  2. Brown the Ground Beef: Add the lean ground beef to the pot and cook, breaking the meat apart with a wooden spatula as it browns evenly. Season with kosher salt and ground pepper to taste for enhanced flavor.
  3. Add Aromatics and Vegetables: Stir in the finely diced onion, minced garlic, quartered and sliced carrots, diced red bell pepper, and fresh thyme leaves. Cook for a few minutes until the vegetables begin to soften, releasing their aromas.
  4. Deglaze the Pot: Pour in half a cup of the beef broth and stir thoroughly to deglaze the bottom of the pot, lifting any browned bits stuck to the surface to enrich the soup’s flavor.
  5. Add Remaining Ingredients: Add the chopped cabbage, remaining beef broth, crushed tomatoes, uncooked brown rice, bay leaf, and honey to the pot. Stir everything well to combine all flavors evenly.
  6. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 35 to 40 minutes. Cook until the brown rice is tender and the cabbage is fully cooked, allowing flavors to meld beautifully.
  7. Finish and Serve: Remove and discard the bay leaf. Serve the soup hot for a satisfying and comforting meal.

Notes

  • Brown rice can be substituted with quinoa for a gluten-free option and slightly different texture.
  • Adjust seasoning with additional salt and pepper as needed after cooking.
  • This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
  • To make the recipe vegetarian, substitute ground beef with plant-based meat alternatives and use vegetable broth.
  • For a thicker soup, reduce the broth quantity slightly or add less tomato.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/easy-cabbage-roll-soup-recipe/