Stuffed Cabbage Soup

Stuffed Cabbage Soup

Main Dish or Soup
Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 tbsp. olive oil

1 lb. ground beef

½ cup. yellow onion, peeled and diced

½ cup. celery, diced

1 cup. carrots, peeled and diced

2 garlic cloves, peeled and minced

4 cups. green cabbage, chopped

1 tbsp. brown sugar

1 tsp. salt

½ tsp. black pepper

½ tsp. smoked paprika

1 can. (14.5 oz.) diced tomatoes

1 can. (15 oz.) tomato sauce

2 cups. Aneto Chicken Broth

Salt and pepper, to taste

2 cups. cooked white rice

½ cup. sour cream

Fresh parsley and dill, for garnish

  1. Heat oil in a large pot over medium-high heat. Once hot, add the ground beef, and cook, breaking up into small bits with a spoon, until browned and cooked through, about 5 minutes.
  2. Add the onion, celery, carrots, garlic, cabbage, brown sugar, salt, pepper, and paprika to the pot, stir to combine, and cook for 5 minutes, stirring frequently.
  3. Add the diced tomatoes, tomato sauce, and broth, stir to combine, and bring to a simmer.
  4. Once simmering, reduce heat to medium-low, and cook for 30 minutes or until the veggies are tender. Season to taste with salt and pepper.
  5. Divide rice between bowls and top with ladles of soup. Dollop the sour cream and sprinkle with parsley and dill before serving.
sliced carrots

About this recipe

This rib-sticking Stuffed Cabbage Soup is fabulously filling, delightfully delicious, and extremely easy to make. The Aneto Chicken Broth adds rich and robust flavor in every spoonful, balancing and highlighting the stuffed cabbage ingredients harmoniously.

Chiveschopped celery