Cabbage Roll Soup - cooking recipe

Ingredients

2 lbs leanest ground beef
2 onions, chopped
1 bell pepper, chopped
2 tablespoons garlic, minced
2 teaspoons dried basil
2 bay leaves
2 tablespoons chopped fresh parsley
2 (10 ounce) cans Rotel Tomatoes
2 (28 ounce) cans crushed tomatoes
2 quarts chicken stock (unsalted)
1 large head of cabbage, chopped
salt
fresh ground pepper
cooked rice (I prefer Jasmine Rice)

Preparation

In a large dutch oven, brown the ground beef very well over med high heat; add the onions and garlic, bell peppers and stir over medium high heat for about a minute.
All at once, add herbs, rotel tomatoes, and crushed tomatoes. Bring to a low boil, then add chicken stock.
Cook medium low for about 30 minutes, stirring occasionally
Then add the chopped cabbage, cook for 1 hour or until cabbage is very tender, taste before adding salt and pepper. Remove bay leaves.
Serve over cooked rice.