2 tsp. vegetable oil

1 lb. lean ground beef

salt and pepper

1 medium yellow onion diced finely

2 cloves garlic minced

4 cups chopped green cabbage

2 medium carrots quartered and sliced

4 cups low-sodium beef broth

3 8 oz. cans tomato sauce

1/2 cup white rice uncooked

1 bay leaf

3 tbsp. light brown sugar

2 tbsp. fresh chopped parsley

In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.

Season ground beef with salt and pepper as desired and cook until browned.

Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.

Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.

Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.

Take out the bay leaf and sprinkle with chopped parsley.

*found recipe on https://kitchenfunwithmy3sons.com/