Stuffed Cabbage Soup Recipe

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

2 tbsp. olive oil

1 lb. ground beef

½ cup. yellow onion, peeled and diced

½ cup. celery, diced

1 cup. carrots, peeled and diced

2 garlic cloves, peeled and minced

4 cups. green cabbage, chopped

1 tbsp. brown sugar

1 tsp. salt

½ tsp. black pepper

½ tsp. smoked paprika

1 can. (14.5 oz.) diced tomatoes

1 can. (15 oz.) tomato sauce

2 cups. Aneto Chicken Broth

Salt and pepper, to taste

2 cups. cooked white rice

½ cup. sour cream

Fresh parsley and dill, for garnish

Instructions:

Heat oil in a large pot over medium-high heat. Once hot, add the ground beef, and cook, breaking up into small bits with a spoon, until browned and cooked through, about 5 minutes.
Add the onion, celery, carrots, garlic, cabbage, brown sugar, salt, pepper, and paprika to the pot, stir to combine, and cook for 5 minutes, stirring frequently.
Add the diced tomatoes, tomato sauce, and broth, stir to combine, and bring to a simmer.
Once simmering, reduce heat to medium-low, and cook for 30 minutes or until the veggies are tender. Season to taste with salt and pepper.
Divide rice between bowls and top with ladles of soup. Dollop the sour cream and sprinkle with parsley and dill before serving.

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