• Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and ground pork, and cook until browned. Remove the meat from the pan, and drain all but 1 to 2 tablespoons of grease.
  ½ pound lean ground beef, ½ pound ground pork
• To the same pan, add the onions and carrots. Cook for 4 to 5 minutes until they begin to soften. Add the cabbage and garlic, and cook for an additional 3 to 4 minutes.
  1 large white onion, 2 large carrots, 2 garlic cloves, 5 cups green cabbage
• Pour in the beef broth, tomato sauce, diced tomatoes, ketchup, rice, Worcestershire sauce, and paprika. Add the salt, pepper, and meat back to the pan.
  4 to 5 cups low-sodium beef broth, 24 ounces tomato sauce, 15 ounces fire roasted tomatoes, ¾ cup long grain white rice, ½ cup ketchup, 1 tablespoon Worcestershire sauce, 2 teaspoons smoked paprika, 1 teaspoon salt, ¼ teaspoon black pepper
• Bring the ingredients to a gentle boil then reduce to a simmer. Cover and cook for 45 to 55 minutes. Add additional broth if desired to bring the soup to the desired consistency.
• Taste, and add more salt and pepper if desired. Serve warm.

How to Store Leftovers

• Store leftovers in an airtight container in the refrigerator for 4 to 5 days.