November 11, 2016
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Ground Beef, Rice, Vegetables, Cabbage, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Canned Tomatoes more
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"This is soup is delicious and even better the next day!"
Heat olive oil in a large pot over med-high heat. Add beef, cook, stirring and breaking up beef occasionally, until browned. Mix in taco seasoning mix until blended in with the beef. Transfer beef to a plate; (leave the fat in the pot) se aside.
To the pot, Add onion and carrots to pan and saute 1 minute, then add cabbage and saute 2 minutes, then add garlic and saute 1 minute longer. Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture. Season soup with salt and pepper to taste and bring to a light boil. Simmer over medium-low heat for 20 minutes.
Add in dry rice and Parmesan cheese; cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes. Add salt and pepper. Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.
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