I have also made this yummy soup using my slow cooker. I just brown the meat as directed with the garlic and onion, and then I toss everything together in the pot. I base the cook time and temperature based on when I went it to be done. Low and slow, usually around six hours. If I want it done faster, I will crank it up to high and it will be done it about three and four. It’s nice to have the house fill with this aroma too. Makes me hungry! Check out what they are saying about this recipe over at Spend with Pennies:
“This freezes and reheats wonderfully. Been freezing single sized portions for years.”
This makes between 8 and 12 servings, depending on the portion size. So, if you have leftovers, don’t worry…you can save them for later!
Ingredients
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
½ lb lean ground pork
¾ cup uncooked Uncle Ben’s long grain rice
1 medium head cabbage, chopped (core removed)
1 (28 ounce) can diced tomatoes
2 tablespoons Hunt’s tomato paste
4 cups beef broth
1½ cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper, to taste
Instructions
In a large pot, brown onion, garlic, pork and beef. Drain any fat.
Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
Remove bay leaf and serve.
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Quick Tip: If making in the slow cooker, add more liquid as the rice soaks it up.
Thanks again to Spend with Pennies for this classic and comforting recipe.