Stuffed Cabbage Roll Soup - cooking recipe

Ingredients

1 small head cabbage
1 lb ground beef
2 bell peppers
1 teaspoon garlic
1 onion
1/3 cup brown sugar
1 (6 ounce) can tomato paste
2 quarts water
7 teaspoons beef base
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
2 1/2 pints grape tomatoes
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon butter

Preparation

cut tomatoes in half, chop onion, chop cabbage, chop bell peppers.
brown lean beef about 3/4 done, drain most of fat. Add beef back to dutch oven or large pot. Add garlic/onion powder, soy sauce and Worcestershire cook until mostly evaporated. then remove beef and set aside with any juice/fat.
add butter, chopped garlic, onion saute until translucent
turn up to high, add bell peppers and cook stirring often allowing for a bit of char on peppers. turn down to medium.
add tomatoes, salt and pepper then cook covered for 10 minutes then mash up tomatoes if you want.
add beef base and tomato paste to water and whisk then add to pot.
add cabbage and brown sugar then cook for at least 30 minutes stirring once in a while.
serve with shredded cheese, crackers, sriracha if you want.