• Cooking Time: 45 minutes
• Servings: 12 - 16
• Preparation Time: 20 miutes
• 2 pounds ground beef
• 2 cans petite diced tomatoes, 28 oz each
• 1/2 small can tomato paste (or some squirts from a tube of paste)
• 1 medium head of cabbage, shredded (I chopped by hand, coarser than a shred)
• 2 medium onions, chopped
• 4 celery ribs, chopped
• 3 large carrots or part of a bag of small carrots, chopped finely
• 1 Tbsp Worcestershire sauce
• 1 tsp marjoram
• 1/2 tsp garlic powder
• 2 bay leaves
• 1 quart of beef broth
• 1 tbsp. salt
• 1/2 tsp pepper
• 2 cups of cooked rice

1. In a large pan (such as a stock pot), cook beef over medium heat until no longer pink; drain grease. Salt and pepper the beef to taste.
2. Add the remaining ingredients except for the rice and salt and pepper.
3. Bring to a boil. Reduce heat and simmer uncovered for 25 minutes or until veggies are tender.
4. Add cooked rice. Taste and then add the salt and pepper to your liking.

I combined parts of a few different recipes to make this soup. It was very popular at a soup party we had last year. This makes a pretty large batch. It freezes pretty well, but sometimes the rice tends to come out a little mushy after freezing.