Cabbage Roll Soup with Sauerkraut
Take this cabbage short-cut when you don't have time to chop vegetables but still want a delicious soup
Ingredients
- 1 lb. ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 (10 oz.) bag organic coleslaw
- 1 cup Saurkraut, rinsed
- 1/2 cup white rice, uncooked
- 1 (32 oz) carton of beef broth
- 2 cups water
- 1 (6 oz.) tomato paste
- 1 (15 oz) can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 juice of 1 lemon
Instructions
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Using a large soup pot with a heavy bottom, cook onions in olive oil for about 2 minutes.
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Add ground beef in with the onions and brown beef until it is cooked through. Lightly salt and pepper beef while it is browning.
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When beef is browned, add the organic coleslaw mix and sauerkraut to the beef and cook for about 2-3 minutes. (Drain any excess grease from the pan.)
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Add the 1/2 cup of white rice to the pan and again, cook for about 2 minutes. Salt and pepper as you cook.
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Stir in tomato paste, beef broth, water, diced tomatoes, salt and thyme. Bring to a light boil.
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Once soup is at a light boil, cover; reduce heat and simmer for 30 minutes. (Stir once during cooking.)
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Remove from heat and stir in lemon juice. Let sit covered for 10 minutes.
Recipe Notes
When cooking soups with cabbage and rice, always have some extra beef broth or water on hand as the cabbage and rice will slowly start to absorb all the liquid and the soup will become thick.