4 cups low-sodium beef broth, then more to thin if desired
3 (8 oz) cans tomato sauce
2 (14.5 oz) cans petite diced tomatoes
1 Tbsp* packed light brown sugar
1 Tbsp Worcestershire sauce
1 1/2 tsp dried paprika
1 tsp dried oregano or 1 Tbsp chopped fresh
3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
2 bay leaves
3/4 cup dry long-grain white rice
1 Tbsp fresh lemon juice
1/3 cup chopped fresh parsley
Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in the pot.
Add onion and carrots to pot and saute 2 minutes, then add cabbage and garlic and saute 3 minutes longer.
Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture.
Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
Stir in more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.