1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
4 cups beef broth (or enough to cover everything)
1/2 cup uncooked white rice
1 tablespoon Worcestershire sauce
1 teaspoon each dried thyme, oregano, paprika
Salt & pepper to taste
Optional garnishes: sour cream, fresh parsley
🍽️ Step-by-Step Directions
Let’s walk through making this soup:
1. Brown the Beef and Soften the Onion
In a skillet over medium heat, cook the ground beef and diced onion together. Break the meat apart with a spoon until the beef is no longer pink and the onions are soft — about 6–8 minutes.
(Picture juicy browning ground beef sizzling in the pan with onions.)
Once browned, drain any excess fat if needed. Add the garlic and cook just another minute until fragrant.
2. Layer Everything in the Slow Cooker
Transfer the chopped cabbage and carrot into the bottom of a 5–6 quart slow cooker. Scoop the beef–onion mixture on top.
(Visual: A tall slow cooker overflowing with colorful layers of vegetables, meat, and spices.)
3. Add Liquids and Seasonings
Pour in the tomatoes (with their juices), tomato sauce, and beef broth. Stir in the rice, Worcestershire sauce, and dried herbs (thyme, oregano, paprika). Sprinkle with salt and pepper, then top with a bay leaf for added flavor.
4. Slow Cook
Cover and cook on Low for 6–8 hours, or on High for 3–4 hours. The cabbage will become tender and the rice perfectly cooked.
(Picture lifting the lid at the end — steam curling up and the aroma of savory broth filling the air.)
5. Final Touches
Remove the bay leaf. Taste and adjust salt or pepper. Ladle the soup into bowls and finish with a garnish of fresh parsley or a dollop of sour cream if desired.
🥣 Serving Suggestions & Variations
Here are a few ways to elevate or personalize this soup:
✨ Serve With:
Warm crusty bread — for dipping into every last drop
Cornbread muffins — with honey butter
Simple green salad — lightly dressed to balance the soup’s richness
✨ Flavor Boosters:
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