Deconstructed Cabbage Roll Soup

Cabbage roll soup is a great way to enjoy the classic flavors of cabbage rolls with way less effort. This quick and easy recipe is perfect for any fall or winter evening meal.  Ingredients 🥬 1 lbs lean ground beef 1 onion 2 cloves garlic 1/2 cup diced celery 1/2 cup diced carrots 3-4 cups green cabbage 3-4 jarred roasted red bell peppers 1 can tomato sauce (13.5oz/400ml) or double the amount of roasted red bell peppers 4 cup beef broth 1 Tbsp soy sauce 1 Tbsp red wine vinegar 1/2 Tbsp honey 1/2-1 cup wild rice sea salt pepper parsley for garnish Instructions ✏️ 1. Prepare Instant Pot Rice. Leave at "keep warm" function until the soup is finished. My favorite is wild rice, but brown rice is great, too. 2. Peel and finely chop onion and garlic. 3. Peel and dice carrots, wash and dice celery. 4. Preheat a large pot over medium heat and once hot add a little avocado oil. 5. Brown the onion and garlic, then add diced vegetables and stir-fry for a couple of minutes. 6. Add roasted bell peppers, broth, tomato sauce, soy sauce, red wine vinegar, and honey to a blender and blend on high until smooth, then add to the vegetables in the pot. 7. Bring soup to a boil, then add ground beef and cabbage, break the beef apart with a spatula, reduce heat to low, cover and let simmer for 30-45 minutes. 8. Before serving try the soup to see if it needs more seasoning with sea salt and pepper. 9. To serve, add 1/4 cup rice to a bowl, pour soup over it, and sprinkle with freshly chopped parsley. Printable recipe 🖨 https://greenhealthycooking.com/cabbage-roll-soup/