Ingredients
1lbbacon,thick, diced
1large onion,diced
3garlic cloves,minced
1lbground beef,lean
⅔cuplong grain rice,uncooked
8cupscabbage,chopped
28ozdiced tomatoes,(1 can)
10oztomato soup,(1 can)
2tbsptomato paste
6cupsbeef broth
1½cupsV8,or other vegetable juice
1tsppaprika
1tspthyme
1tbspWorcestershire sauce
salt and pepper,to taste
parsley,for garnish
Preparation
In a skillet, cook the bacon until crisp.
Drain the bacon on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.
Brown the onion and beef in the bacon fat.
Once browned, drain the excess fat, then add to a 6-quart crockpot.
Add the garlic, rice, cabbage, diced tomatoes, tomato soup, tomato paste, beef broth, V8, paprika, thyme, Worcestershire sauce, salt, and pepper to the crockpot. Stir to combine.
Cover, then cook on High for 3 to 4 hours or Low for 6 to 7 hours until the rice is fully cooked.
Stir in half of the cooked bacon.
Spoon the soup into bowls, then top with the remaining bacon and parsley.
Serve, and enjoy!
