Soup is one of my family’s favorites and mine too! I enjoy making soup because a little of this and a little of that can be thrown into a pot and a large meal is created for a hungry family and often leftovers can be had!
When we would visit my grandparents as a kid, gramma often made a large pot of soup to feed 3 hungry men, 2 women and 3 children followed by the main supper — it was hearty, delicious and leftovers served us all the next day! My grandmother sometimes began a meal with a hearty bowl of soup so the main meal would feed more – it is a great way to stretch a meal. After a long work day, everyone appreciated that warm bowl of soup!
Soup is so versatile and so many kinds can be made! It can be made with meat or even meatless with an array of vegetables. I often toss veggies in my soup that are nearing their end and becoming less crisp (celery is famous for this in my fridge) or extra leftover veggies get transformed into something everyone wants to eat! And sometimes, I make a couple pots of soup at one time for my family to enjoy which lasts for a few meals, and saves me from kitchen duty!
Today’s soup is cabbage roll soup. I have made this soup several times and it really does taste like an unrolled cabbage roll. Its simply delicious and hearty. Let’s get cooking!
In a pot, brown ground beef. Once beef is mostly cooked, add a chopped onion and cook until onion is tender.
Next, I add minced garlic, chopped celery and carrot. Stir and cook about 5 minutes.
Add cabbage. I use coleslaw mix to save me time chopping, although a whole cabbage shredded works wonderfully!
Add rice and stir. Cook 5 minutes.
Add beef broth and water. Stir. Add pasta sauce, tomato sauce or tomato paste (all works wonderfully, but if using tomato paste, I only add about 2 tbsp or half of a mini tomato paste can). Add seasonings like sea salt and pepper, a sprinkle of dill, parsley and dried onion. I do not add a whole lot because I simply do not add a pile of seasonings when I make cabbage rolls. Bring to a boil and simmer for 45 minutes to 1 hour, stirring occasionally. Taste and adjust seasonings as desired.
Serve with a biscuit or bun. This soup really is hearty and quite filling.
Easy Cabbage Roll Soup
1 lb ground beef
1 onion, chopped
1 garlic clove, minced
2 celery stalks, chopped
1 carrot, chopped
3 cups chopped cabbage or a bag of coleslaw mix (you can add less cabbage or more if you like)
2/3 cup rice
8 to 10 cups water, and beef broth (I usually add half water, half broth)
2 cups pasta sauce or tomato sauce or 2 tbsp tomato paste
1 tsp sea salt
fresh cracked pepper
1/4 tsp dill
1/2 tsp dried parsley or handful chopped fresh parsley
1/2 tsp dried onion
1/4 tsp garlic powder
Brown ground beef with a sprinkle of salt and pepper. Add onion and cook until onion is tender. Add celery, carrot and cook about 5 minutes. Add cabbage or coleslaw mix and rice. Stir well and cook about 5 minutes. Add all seasonings. Stir. Add water, broth, tomato sauce or pasta sauce. Stir well. Bring to a boil, slightly cover and simmer about 20 minutes. If more rice is needed, add another 1/4 cup now (as soup cools, rice will thicken the soup as it absorbs extra liquid). Taste and adjust seasonings as desired. Cook 25 minutes longer (or about 35 minutes if extra rice was added). Stir well. Serve with fresh bread or biscuits.
enjoy from Our City Homestead to yours