Cabbage Roll Soup - cooking recipe

Ingredients

1 1/2 cups converted long-grain white rice
3 cups water
1 pound ground beef
2 cups water
1 (20 ounce) jar pasta sauce (such as Ragu(R))
1 (10 ounce) can tomato soup
3 1/2 pounds cabbage, cut into bite-size pieces
1 onion, chopped
salt and ground black pepper to taste
1 dash hot pepper sauce

Preparation

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.
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.
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.