Cabbage Roll Soup

Cabbage Roll Soup 1 large onion, diced 3 cloves garlic, minced 1 lb lean ground beef ½ lb lean ground pork ¾ cup uncooked long grain rice 1 medium head cabbage, chopped (core removed) 1 (28 ounce) can diced tomatoes 2 tablespoons tomato paste 4 cups beef broth 1½ cups V8 or other vegetable juice 1 teaspoon paprika 1 teaspoon thyme 1 tablespoon Worcestershire sauce 1 bay leaf salt and pepper, to taste In a large pot, brown onion, garlic, pork and beef. Drain any fat. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes). Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes) Remove bay leaf and serve.