Hearty Beef and Cabbage Soup (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon olive oil
02 - 1 lb ground beef
03 - 1 onion, chopped
04 - 2 cloves garlic, minced
05 - 1 (15 oz) can diced tomatoes
06 - 1 (6 oz) can tomato paste
07 - 4 cups beef broth
08 - 1 cup water
09 - 1 cup cooked rice
10 - 2 cups cabbage, chopped
11 - 1 teaspoon dried basil
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon smoked paprika
14 - Salt and pepper to taste
15 - 1 tablespoon brown sugar (optional, for sweetness)
16 - Fresh parsley (optional, for garnish)

# Instructions:

01 - Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes.
02 - Add the chopped onion and garlic to the pot and cook for 3-4 minutes until softened.
03 - Stir in the diced tomatoes, tomato paste, beef broth, water, cooked rice, chopped cabbage, basil, thyme, paprika, salt, and pepper. Bring the soup to a boil.
04 - Reduce the heat to low and simmer for 30-40 minutes, or until the cabbage is tender and the flavors have melded together.
05 - If desired, add brown sugar to balance the acidity of the tomatoes. Remove from heat and adjust seasoning as needed.
06 - Serve hot, garnished with fresh parsley if desired.

# Notes:

01 - For a spicier flavor, add a pinch of chili flakes.
02 - Adjust consistency with additional broth if needed.
03 - This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

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