Cabbage Roll Soup

Ingredients

• 1 1/2 cups converted long-grain white rice
• 3 cups water
• 1 pound ground beef
• 2 cups water
• 1 (20 ounce) jar pasta sauce (such as Ragu)
• 1 (10 ounce) can tomato soup
• 3 1/2 pounds cabbage, cut into bite-size pieces
• 1 onion, chopped
• Salt and ground black pepper to taste
• 1 dash hot pepper sauce

Directions

Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.