Cabbage Roll Soup
Servings: 6 servings
Ingredients
- 1 ½ cups of converted long grain rice
- 3 cups of water
- 1 pound of ground beef
- 2 additional cups of water
- 1 20 oz jar of pasta sauce
- 1 10 oz can of your favorite tomato soup
- 3 pounds of cabbage
- 1 onion, finely chopped
- Himalayian pink salt and freshly ground black pepper to taste
- A dash of hot sauce
Instructions
- Bring 3 cups of water and your converted long grain rice to a boil in a large saucepan.
- Once it starts to boil, turn the temperature down to medium-low temp, cover the pot, simmer the rice for 20-25 minutes or until rice is tender and all the water has been absorbed.
- Heat up a separate large soup pot on the stove over medium-high heat.
- Add in crumbled ground beef and cook until all meat is browned. Drain the excess grease from the pan and set aside.
- Stir in your additional 2 cups of water, your converted long grain cooked rice, pasta sauce, tomato soup, chopped onion, himalayian pink salt, black pepper, and hot sauce into your browned beef.
- Bring all ingredients to a boil then reduce the heat to medium-low temperature. Cover and simmer till all cabbage is tender for about 20-25 minutes.
- Serve immediately, ENJOY!
Nutrition
Serving: 1g | Calories: 355kcal | Carbohydrates: 33g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 395mg | Fiber: 6g | Sugar: 11g