Prep Time: 15 mins
Cook Time: 35 mins
Servings: 8 to 10

Ingredients
1 1/2 pounds ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (28-ounce) can petite diced tomatoes, undrained
3 cups vegetable juice (I use V8)
3 cups beef broth
1 cup rice
1 medium head cabbage, cored and chopped
Salt
Pepper

Instructions
In a large stockpot or very large Dutch oven over medium-high heat, brown ground beef. Once it starts to brown, add chopped onion and cook until beef is no longer pink. Drain grease from the pan. Return meat mixture to the pot over medium heat. Stir in garlic and cook about 1 minute. Add undrained tomatoes, vegetable juice and beef broth. Bring to a boil, then stir in rice. Reduce heat to a simmer and add cabbage. Stir well. Cook covered 20 to 30 minutes, stirring occasionally, until cabbage is tender and rice is fully cooked. Generously add salt and pepper to taste. Add additional vegetable juice if you’d like a thinner soup.