High-Protein Cabbage Roll Soup -

1 lb lean ground beef (93/7) or lean ground turkey (for maximum protein)
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium head green cabbage, cored and roughly chopped
2 carrots, sliced
2 celery stalks, chopped
1 can (15 oz) diced tomatoes (undrained)
1 can (15 oz) tomato sauce
4 cups low-sodium beef or chicken bone broth (adds an extra protein kick!)
1/2 cup uncooked brown rice or cauliflower rice (use brown rice for wholesome carbs, or cauliflower rice to keep it lower carb)
1 tbsp Worcestershire sauce
1 tsp dried thyme, smoked paprika, salt, and black pepper to taste

Brown the Protein: In a large stockpot or Dutch oven over medium-high heat, cook the lean ground beef (or turkey) along with the diced onion and minced garlic until the meat is fully browned and crumbly. Drain any excess fat if needed.
Build the Veggie Base: Add the sliced carrots, chopped celery, and chopped cabbage directly into the pot. Stir well and let them sauté with the meat for about 4 to 5 minutes until the cabbage begins to soften.
Pour in the Liquids: Pour in the diced tomatoes, tomato sauce, bone broth, and Worcestershire sauce. Add the uncooked brown rice (if using), along with the dried thyme, smoked paprika, salt, and pepper.
Simmer to Perfection: Bring the soup to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes (or until the vegetables and rice are tender and the flavors have completely melted together). (Note: If using cauliflower rice, stir it in during the last 10 minutes so it doesn’t get mushy).
Serve & Enjoy: Ladle hot into bowls, garnish with a little fresh parsley or black pepper, and dig into the ultimate comforting, macro-friendly meal!

High-Protein Cabbage Roll Soup