120 ounce jar pasta sauce (or substitute with canned diced tomatoes and tomato paste)
110 ounce can tomato soup
3 ½poundscabbagecut into bite-size pieces
1onionchopped
Salt and ground black pepper to taste
1dash hot pepper sauce
Instructions
In a saucepan, bring 1 ½ cups of converted rice and 3 cups of water (or broth) to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid has been absorbed.
In a large soup pot over medium-high heat, cook and stir ground beef until browned and crumbly for 5 to 7 minutes. Drain and discard grease.
Add 2 cups of water (or broth), cooked rice, pasta sauce (or substitute with canned diced tomatoes and tomato paste), tomato soup, cabbage, onion, salt, black pepper, and hot sauce to the beef. Bring the soup to a boil, reduce heat to medium-low, and cover. Simmer for 20 to 30 minutes, or until cabbage is soft and tender.
Adjust the thickness of the soup to your liking by adding more or less water or broth.
Serve hot with sour cream or shredded cheese on top, if desired. Add hot sauce to your own bowl for extra flavor.
Notes
You can substitute water with broth for more flavor.
You can substitute pasta sauce with canned diced tomatoes and tomato paste for a chunkier texture and more tomato taste.
This soup can be made quickly if you cook and freeze ground beef in large batches and reheat what you need.
This recipe can also be made in a slow cooker and freezes well.