Cabbage roll soup

I love cabbage rolls. They take a lot of time to make. This soup tastes very similar and takes less than half the time. If you do not add the rice until serving, you can easily freeze the base for later meals. The next time, you would just make rice and warm the base.

1 pound ground beef

1/2 yellow onion diced

2 garlic cloves, minced

2 carrots, peeled and diced

1/2 head cabbage, shredded

2 bay leaves

1 can tomato paste

1 can diced tomatoes

1 teaspoon oregano

2 teaspoons paprika

1 tablespoon Worcestershire

6 cups chicken broth

salt and pepper to taste

1 cup rice, cooked according to type

In a large soup pot, brown the beef with the carrots and onion. Once browned, add the garlic.

Add the remaining ingredients except rice. Simmer for 30-40 minutes on low. When plating, add cooked white rice. If freezing, freeze without the rice inside.