Cabbage Roll Soup with Kale

Ingredients

• 1 (10 oz) bag Cut ‘N Clean Greens Kale
• 1 lb lean ground beef
• 1 onion, chopped
• 3 1/2 cups water
• 3 (14.5 oz) cans low-sodium beef broth
• 1 (28 oz) can crushed tomatoes with Italian herbs
• 1 (1 lb) package shredded cabbage
• 1 cup sliced carrot
• 1/2 cup sliced celery
• 1 tsp oregano
• 1 tsp dried basil
• 1/2 tsp dried dill
• 1/4 tsp ground pepper
• A few squirts hot pepper sauce (such as Tabasco)
• 2 Tbsp brown sugar
• 1/2 cup uncooked white rice
• Garnish: Grated Romano or Parmesan cheese

Directions

In a large stockpot, brown ground beef with chopped onion. Add all other ingredients except kale, rice and cheese to the pot. Bring to a boil, reduce heat to lowest, cover and cook about 2 hours. Stir once or twice during cooking time. Add kale and rice, stirring well to submerge. Cover and simmer for 30 minutes.

Taste soup and adjust salt to your liking; soup is deliberately under salted to allow for individual preference.

Serve in soup bowls, and sprinkle with grated cheese.