Ingredients
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2 tablespoons extra-virgin olive oil
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1 medium yellow onion, chopped (2 cups)
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1 ½ pounds lean ground beef
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1 (15-ounce) can no-salt-added crushed tomatoes, undrained
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1 (15-ounce) can no-salt-added diced tomatoes, undrained
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6 cups chopped green cabbage
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6 medium carrots, diagonally sliced (2 cups)
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4 cups unsalted chicken broth
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2 tablespoons light brown sugar
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1 tablespoon smoked paprika
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¾ teaspoon salt
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½ teaspoon caraway seeds
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4 fresh thyme sprigs
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2 ½ tablespoons hot sauce
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2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
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2 (8.8-ounce) packages microwaveable brown rice, heated according to package directions, or 3 cups cooked brown rice, warmed
Directions
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Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until beginning to soften, about 5 minutes. Add beef; cook, stirring often to break up the meat, until lightly browned and cooked through, about 10 minutes. Transfer the beef, onion and drippings to a 5- to 6-quart slow cooker. Add crushed tomatoes, diced tomatoes, cabbage, carrots, broth, brown sugar, paprika, salt, caraway seeds and thyme sprigs to the slow cooker; stir to combine.
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Cover and cook until the vegetables are tender, about 4 hours on High or 6 hours on Low. Remove and discard thyme sprigs. Stir in hot sauce and parsley. Divide the soup among 8 bowls. Top evenly with rice; garnish with additional parsley, if desired.
