Cabbage Roll Soup

Ingredients

• 3.5 pounds cabbage cut into bite-size pieces
• 1 pound ground beef 
• 6 servings salt and ground pepper black to taste
• 1  onion chopped
• 20 ounce pasta sauce ragu® (such as )
• 1 dash pepper sauce hot
• 1.5 cups converted rice long-grain white
• 10 ounce all natural tomato soup canned
• 2 cups water 

Equipment

• frying pan
• sauce pan
• pot

Directions

1. Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.