Cabbage Roll Soup

1: Grab a dutch oven (5.5 quart or bigger!) and add ground beef, season the meat with salt and pepper.

2: Once the meat has browned, add in the finely diced celery, carrot, onion, garlic, and 1/2 Tbsp of spices (garlic, onion, and paprika) along with another pinch of salt and pepper.

3: Let this cook until veggies have softened (about 8-10 minutes).

4: Add in the tomato paste, tomato sauce, beef broth, sautéed cabbage, and rice.

5: Toss in the final spices, herbs, and garlic expressions and allow this to simmer on your stovetop for 60-90 minutes.

6: Give it a taste and add salt and pepper to taste.

7: *Sauteed cabbage is optional: You can add it to the soup uncooked but sautéing it is recommended. To sauté, add chopped cabbage to a sauté pan on medium-high heat with a drizzle of olive oil, pinch of salt, and pepper. Let it caramelize slightly, stirring frequently for about 5 minutes.

8: *Easily transfer soup to a slow cooker on LOW to simmer away an entire day.