Preparation:

Step 1: Brown the Meat
In a large pot, start by browning 1 lb of ground beef or pork over medium heat. Make sure to break the meat apart as it cooks to ensure it browns evenly. Once fully cooked, you may need to drain off any excess fat to avoid a greasy broth. Add the diced onions and minced garlic to the meat, stirring and sautéing for about 3-4 minutes, or until the onions soften and become translucent.

Step 2: Add the Vegetables
After the meat has browned and the onions have softened, it’s time to introduce the vegetables. Add the chopped cabbage, diced carrot, and bell pepper to the pot. Stir them into the mixture and let them cook for an additional 5 minutes. This step allows the vegetables to begin softening and absorbing some of the rich flavors from the meat and onions.

Step 3: Pour in the Broth and Tomatoes
Next, pour in the canned diced tomatoes along with their juices, followed by the 4 cups of beef broth. Add in the cup of tomato sauce and the tablespoon of Worcestershire sauce. Stir everything together thoroughly, ensuring that all the ingredients are well-mixed. Bring the pot to a boil over medium-high heat, which helps intensify the flavors in the soup.

Step 4: Add Rice and Seasonings
Once the soup is boiling, stir in the uncooked white rice. Season the soup with 1 teaspoon of paprika, 1/2 teaspoon of dried thyme, and salt and black pepper to taste. These seasonings bring depth to the dish, making it fragrant and flavorful. Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir the soup occasionally to prevent the rice from sticking to the bottom of the pot. You’ll know it’s done when the cabbage and rice are tender, soaking up all the delicious flavors.

Step 5: Taste and Garnish
Before serving, give the soup a taste and adjust the seasoning as needed, adding more salt or pepper if desired. Garnish each bowl with freshly chopped parsley for a burst of color and freshness. Serve the soup warm with crusty bread or crackers for a complete meal.