Beef and Cabbage Soup

Winter and soup have so many tasty directions you can take.  Broth based is at the top of my list.  This Beef and Cabbage soup is outstanding with all the fresh flavors.  I used local vegetables from Crisp Country Acres and the ground beef mixed with heart from Country Dairy.  All procured from my friends at West Michigan Farmlink.  Do not fret if you cannot get local vegetables.  Using fresh veggies is the key to making this great soup.  Enjoy!

Beef and Cabbage Soup
3 TB olive oil
1 onion, Diced
3 Carrots, diced
2 stalks of celery, diced
4 cloves of garlic
1lb Ground Beef
4 cups rough chopped cabbage
8 cups beef broth
¾ Cup long grain white rice
2 TB brown sugar
1 28oz can petite diced tomatoes
3 TB sherry vinegar
2 bay leaves
¼ cup chopped parsley
Salt and pepper to taste

Directions:  Heat olive oil, onion, garlic, celery and carrots on medium.  Saute until onions are translucent.  Add ground beef and brown.  All remaining ingredients with a pinch of salt and pepper.  Stir, raise heat to medium high and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 45 minutes until rice is fully cooked.  Remove bay leaves and taste the soup.  Add more salt and pepper if necessary.  Ladle into bowls and garnish with a drizzle of olive oil and chopped parsley if desired.