Cabbage roll soup

It's snowing again. Of course it is. We're having the snowiest winter in the history of the universe of Philadelphia, so I don't think the snow will let up/melt anytime soon. When it snows, I don't really leave the house unless it's an emergency, so I had to cook dinner with things we had in the fridge/freezer, which led to this soup. It's delicious, hearty, easy, and delicious. This soup has all the ingredients of Hungarian stuffed cabbages, which are delicious but a little time consuming. Here is a good, quick alternative.

Cabbage roll soup

3/4 pound ground beef

salt and pepper

1 T paprika

1 onion, diced

2 carrots, cut into half moons

2 stalks of celery, diced

4 cloves of garlic, minced

1 can diced tomatoes (or of tomato sauce, I didn't have any but that's what I wanted to use)

1 quart chicken or beef broth

1/2 head of cabbage, core removed and the rest sliced into thin strips

1/2 c rice

Salt and pepper the beef, add the paprika, and mush in. Brown the beef in a small amount of olive oil, then remove to a bowl. Cook the onion, carrots, celery and garlic until starting to soften, then add the tomatoes, broth, and cabbage. Add the beef back in, and enough water to cover. Cook 15 minutes, then add the rice. Cook another 15 minutes, stirring occasionally, until the rice is done and the cabbage is cooked to your liking. Add salt and pepper if necessary. Serves 4.