Cabbage Roll Soup

Ingredients

• converted long-grain white rice (1.5 cups)
• water (3 cups)
• ground beef (1 pound)
• pasta sauce (1 jar)
• tomato soup (1 can)
• cabbage (3.5 pounds)
• onion (1 )
• salt (0 )
• ground black pepper (0 )
• hot pepper sauce (1 dash)
• water (2 cups)

Instructions

1. Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 502
• fat: 13 g
• sats: 5 g
• carbs: 75 g
• fibre: 11 g
• protein: 23 g
• salt: 0 g