15ouncesfire roasted tomatoes1 can diced and undrained
¾cuplong grain white rice
½cupketchup
1tablespoonWorcestershire sauce
2teaspoonssmoked paprika
Salt and pepperto taste
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and ground pork, and cook until browned. Remove the meat from the pan, and drain all but 1 to 2 tablespoons of grease.
½ pound lean ground beef, ½ pound ground pork
To the same pan, add the onions and carrots. Cook for 4 to 5 minutes until they begin to soften. Add the cabbage and garlic, and cook for an additional 3 to 4 minutes.
1 large white onion, 2 large carrots, 2 garlic cloves, 5 cups green cabbage
Pour in the beef broth, tomato sauce, diced tomatoes, ketchup, rice, Worcestershire sauce, and paprika. Season with salt and pepper to taste (we start with 1 teaspoon of salt and ¼ teaspoon of pepper), and add the meat back to the pan.
24 ounces tomato sauce, 15 ounces fire roasted tomatoes, ¾ cup long grain white rice, ½ cup ketchup, 1 tablespoon Worcestershire sauce, 2 teaspoons smoked paprika, Salt and pepper, 4 to 5 cups beef broth
Bring the ingredients to a gentle boil then reduce to a simmer. Cover and cook for 45 to 55 minutes. Add additional broth if desired to bring the soup to the desired consistency.
Serve warm. See post for tips, FAQs, and storage options.
Notes
*Feel free to use all beef or all pork. We love to use a combination of the two, but you can easily use one or the other.*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of soup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.