Cabbage Roll Soup

Name: Cabbage Roll Soup
Ingredients: 2 lbs leanest ground beef; 2 onions, chopped; 1 bell pepper, chopped; 2 tablespoons garlic, minced; 2 teaspoons dried basil; 2 bay leaves; 2 tablespoons chopped fresh parsley; 2 (10 ounce) cans Rotel Tomatoes; 2 (28 ounce) cans crushed tomatoes; 2 quarts chicken stock (unsalted); 1 large head of cabbage, chopped; salt; fresh ground pepper; cooked rice (I prefer Jasmine Rice)

14 ingredients

5 steps

Ingredients

2 lbs leanest ground beef
2 onions, chopped
1 bell pepper, chopped
2 tablespoons garlic, minced
2 teaspoons dried basil
2 bay leaves
2 tablespoons chopped fresh parsley
2 (10 ounce) cans Rotel Tomatoes
2 (28 ounce) cans crushed tomatoes
2 quarts chicken stock (unsalted)
1 large head of cabbage, chopped
salt
fresh ground pepper
cooked rice (I prefer Jasmine Rice)

Directions

1

In a large dutch oven, brown the ground beef very well over med high heat; add the onions and garlic, bell peppers and stir over medium high heat for about a minute.
2

All at once, add herbs, rotel tomatoes, and crushed tomatoes. Bring to a low boil, then add chicken stock.
3

Cook medium low for about 30 minutes, stirring occasionally
4

Then add the chopped cabbage, cook for 1 hour or until cabbage is very tender, taste before adding salt and pepper. Remove bay leaves.
5

Serve over cooked rice.