In a big pot or a large cooking pot, warm up the olive oil on medium heat. Put the minced meat in the pan and cook it until it turns brown, breaking it into smaller pieces, which should take around 5-7 minutes. Remove any extra fat if needed.
Cook the vegetables in a pan with a little oil.
Put the chopped onion, carrots, and celery in the pot. Cook for around 5 minutes, or until the vegetables are tender. Add the chopped garlic and cook for one more minute until it smells good.
Include cabbage.
Add the chopped cabbage and cook for around 5 minutes, stirring from time to time, until it starts to get soft.
Include the rest of the ingredients.
Include the chopped tomatoes (with their liquid), beef broth, raw rice, tomato sauce, thyme, paprika, Italian seasoning, salt, and pepper. Heat the mixture until it starts bubbling.
Cook the soup slowly.
Lower the temperature and put a lid on the pot. Allow the soup to cook gently for around 30-40 minutes, until the rice is soft and the flavors blend. If the soup gets too thick, just add more broth or water until it reaches the thickness you want.
Wait on customers.
After the soup is done, put it in bowls and add some fresh parsley on top.
Have fun!