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Cabbage Roll Soup

2 teaspoons olive oil 

salt and pepper to taste 

1 pound Harvest Haven ground beef 

1 Harvest Haven onion, finely diced 

2 teaspoons minced Harvest Haven garlic 

4 cups coarsely chopped green cabbage 

2 Harvest Haven carrots peeled, quartered and sliced 

4 cups Harvest Haven beef bone broth 

1-2 bottles Bioitalia strained tomatoes 

1/2 cup uncooked long-grain rice 

1 bay leaf 

3 tablespoons brown sugar 

2 tablespoons parsley


Heat the olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper to taste.

Cook, breaking up the meat with a spatula until beef is browned, approximately 4-5 minutes.

Add the onion and garlic cook for 2-3 minutes.

Add the cabbage, carrots, beef broth, strained tomatoes, rice, bay leaf, and brown sugar to the pot. Season with salt and pepper to taste.

Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.

Sprinkle with parsley and serve.


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