Ingredients:

  • 1.5 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 1 medium green cabbage, cored and chopped into 1-inch pieces
  • 28 oz crushed tomatoes
  • 6 cups low-sodium beef broth
  • 1 cup long-grain white rice, uncooked
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. In a 6-quart Dutch oven, heat olive oil over medium-high heat. Add the ground beef, breaking it into small crumbles. Cook undisturbed for 8 minutes until a dark crust develops. Do not drain the excess fat, leaving approximately 1 tablespoon in the pot.
  2. Lower heat to medium. Add the diced onions and carrots, sautéing until the onions are softened (about 5 minutes). Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until the paste darkens and smells sweet.
  3. Add the chopped cabbage, crushed tomatoes, beef broth, uncooked white rice, brown sugar, Worcestershire sauce, smoked paprika, and thyme. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until the cabbage begins to wilt.
  5. Stir in uncooked white rice. Cover again and simmer for 20 minutes until rice is tender. Stir occasionally to ensure the rice doesn't stick to the bottom.
  6. Season with kosher salt and black pepper to taste before serving. If the soup is too thick, splash in another half cup of broth. Serve warm in deep bowls.