Cabbage Roll Soup turns classic cabbage rolls into a hearty, healthy soup that the whole family will love. This soup is packed with flavorful veggies and comforting broth. It’s a perfect weeknight dinner that also happens to be gluten and dairy-free.
Heat the oil in a large dutch oven pot over medium heat.
Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.
Stir in the onion, garlic, carrots, pepper and thyme, and cook for a few more minutes, until veggies start to soften.
Add 1/2 cup of broth to deglaze the pot, stirring all the way through the bottom.
Add the remaining ingredients and stir well to combine.
Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.
Remove and discard the bay leaf and serve soup hot!
Notes
Ground beef: We prefer to use lean ground beef to keep this soup low in fat.
Bell pepper: This recipe calls for red bell pepper, but you can also use orange or yellow. The flavor may be slightly different but will still taste delicious.
Thyme: If you don’t have fresh thyme you can substitute it with dried.