Beef soup with rice, cabbage and lettuce
Inspired by the comforting flavors of cabbage rolls, this is a great way to use up leftover rice. Chopped romaine added at the end adds a nice crunch and a slight bitterness that compliments the richness of the beef nicely.
- 1 pound ground beef We used 80/20, but any ratio will do
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 1/2 tsp salt
- 1 tsp sweet paprika
- 1/2 tsp black pepper, ground
- 1/2 tsp dried oregano
- 1/2 head green cabbage, chopped roughly into 1-2" pieces
- 3 oz tomato paste 1/2 a small can
- 1 pouch Taking Stock Foods Classic Chicken Bone Broth 2 cups
- 6 cups water
- 2 cups cooked rice *see note
- 1 head romaine lettuce, chopped *see note
- sour cream as a garnish
- Heat a large, heavy bottomed pot over medium high heat. Break up the ground beef into small chunks and add them in. Do not stir for 4-5 minutes to allow them to brown.
- Add the onion and stir the beef. Cook for another 3 minutes. Add the garlic, salt, paprika, black pepper and oregano and let cook until fragrant, another 2-3 minutes.
- Add the cabbage and cook for 5 minutes, stirring 2 times. Cabbage should brown slightly.
- Add the tomato paste, Taking Stock Foods Classic Chicken Bone Broth and water. Bring to a boil and skim off any foam that floats to the surface. Turn the heat down to a simmer and cook until cabbage is tender, about 10-15 minutes.
- Add the rice and the romaine, serve hot with sour cream.
- *Note* If you're not planning on eating this within the first day, do not add the rice and romaine. Store the soup in the refrigerator or the freezer and add the rice and romaine as you reheat it to prevent the soup from turning into a solid mass.