We can never slurp down enough of this, esp during this time of year

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Add the ground beef, breaking it up with a spoon. Cook until browned and fully cooked through. Drain any excess fat.
4. Stir in the chopped cabbage and cook for a few minutes until it begins to wilt.
5. Add the crushed tomatoes, beef broth, uncooked rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice and cabbage are tender.
7. Adjust seasoning with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Variations & Tips
For a vegetarian version, you can substitute the ground beef with a plant-based meat alternative or extra beans for protein. You can also use brown rice or quinoa instead of white rice for a different texture and added nutrients. If you prefer a spicier kick, consider adding a pinch of red pepper flakes or a dash of hot sauce.