Cabbage soup is a healthy and delicious option to serve on a cold winter's night. Lean ground beef, green cabbage, carrots, and rice are simmered together in a flavorful, seasoned broth in one pot to make this delicious stew-like stew.

Happy New Year, friends! Are you ready for a warm and cozy start to the New Year?

Listen, I've been on these food blogs for 8 years now and know the exercises. During November and December, we eat and eat, and then eat more. Then we wake up on New Year's Day and decide to step back from the kitchen table and make some adjustments. I've heard this from readers every year since I started this blog and I want you to know that I'm with you!

I'm also here to let you know that you don't have to skimp on flavor to lighten your diet. This cabbage soup is a great example of that. It's low in fat and calories and rich in nutrients, fiber and flavor. It's a one-pot meal in itself that's exceptionally easy to prepare.

* Ingredients :

° 1 teaspoon olive oil
° 1 pound lean ground beef
° 1/2 teaspoon salt, or to taste
° Freshly ground black pepper to taste
° 1 cup white or yellow onion, cut into cubes
° 1 teaspoon minced garlic
° 5 cups coarsely chopped green cabbage
° 2 carrots, peeled and cut into cubes
° 5 cups of low-sodium beef broth
° 14 ounce can sliced ​​tomatoes
° 16oz can tomato sauce
° 2 tablespoons ketchup
° 1 tablespoon Worcestershire sauce
° 1 tablespoon brown sugar
° 1 teaspoon paprika
° 1/2 teaspoon dried thyme
° 1/2 cup uncooked long-grain white rice
° 1 bay leaf
° 2 tablespoons chopped parsley, optional, for garnish

* Instructions :

In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add minced meat, onions and garlic. Add salt and pepper to taste. Cook, stirring to break up ground beef, 4 to 5 minutes, or until completely cooked through and no pink. Drain the fat from the pot and return it to the fire.

Add cabbage, carrots, beef stock, diced tomatoes, tomato sauce, ketchup, Worcestershire sauce, brown sugar, thyme, rice and bay leaf and bring to a boil. Cover, reduce heat and simmer for 30 minutes or until carrots and rice are tender, stirring several times while cooking.

At the end of the cooking time, remove the bay leaf and discard it. Add parsley, taste and season with salt and pepper to taste.

++ Notes
The soup will thicken significantly when cooled. Add more broth or water when reheating to desired consistency.

Enjoy !