Hearty Cabbage Roll Soup

Cook the Ground Beef

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is hot, add the ground beef. Use a wooden spatula to break the meat into smaller pieces as it cooks, allowing it to brown evenly. Season the beef with kosher salt and ground pepper to taste. Cook for about 5-7 minutes, or until the beef is fully browned and no longer pink.

Sauté the Vegetables

1. Stir in the diced onion, minced garlic, sliced carrots, diced red bell pepper, and fresh thyme leaves. Continue cooking for another 4-5 minutes, until the vegetables start to soften and become fragrant.

Deglaze the Pot

1. Add ½ cup of the beef broth to the pot to deglaze it. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This step adds depth of flavor to the soup and ensures nothing goes to waste!

Add the Remaining Ingredients

1. Once the pot is deglazed, add the remaining beef broth, crushed tomatoes, brown rice (or quinoa), bay leaf, and honey. Stir everything together to combine and bring the soup to a boil.

Simmer the Soup

1. Once the soup reaches a boil, reduce the heat to low and let it simmer uncovered for 35-40 minutes. During this time, the rice will cook through and the cabbage will become tender. Stir occasionally to make sure everything cooks evenly.

Finish and Serve

1. After the rice is cooked and the cabbage is tender, remove the bay leaf from the pot and discard it. Taste the soup and adjust seasoning with additional salt and pepper if needed.
2. Serve the soup hot, garnished with extra fresh thyme or herbs of your choice if desired. Enjoy the rich, savory flavors in each spoonful!

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