Crock Pot Cabbage Roll Soup
Beef, Slow Cooked, Vegetable
Ingredients
1 lb thick bacon, diced
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
2/3 cup uncooked long grain rice
6-8 cups cabbage, chopped
1 28 ounce can diced tomatoes
1 10 oz can tomato soup
2 tablespoons tomato paste
5-6 cups beef broth
1 1/2 cups V8, or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
salt and pepper to taste
parsley for garnish
Directions
In a skillet, cook the bacon until it’s crisp, then drain on paper towels. Leave about 1 tablespoon bacon grease in the skillet.
Brown the onion and beef in the bacon fat. Once browned, drain the excess fat and add it to a 6qt (or larger) slow cooker.
Add all of the remaining ingredients to the slow cooker and stir to combine (it will be very full).
Cover and cook for 3-4 hours on high, or 6-7 hours on low, until the rice is fully cooked.
Stir in half of the cooked bacon.
Spoon into bowls, and top with the remaining bacon and parsley if desired.
Nutrition
Calories: 299, Fat: 17g, Saturated Fat: 6g, Cholesterol: 48mg, Sodium: 883mg, Potassium: 649mg, Carbohydrates: 19g, Fiber: 2g, Sugar: 5g, Protein: 16g, Vitamin A: 565%, Vitamin C: 30%, Calcium: 53%, Iron: 2.3%