This is a great quick weeknight soup, that doesn’t require a long slow cook.br br Serves: 4 to 6 br Ingredients:br 1lb (500 g) lean ground beefbr 1 onion, dicedbr 1 minced clove garlicbr 2 bay leavesbr 12 tsp (2 mL) dried thymebr 12 tsp (2 mL) marjorambr 12 tsp (2 mL) saltbr 14 tsp (1 mL) pepperbr 1 pinch ground clovesbr 3 cups (750 mL) chopped cabbagebr 2 carrots, thinly slicedbr 2 celery stalks, slicedbr 4 cups (1L) sodium-reduced beef stockbr 2 cups (500 mL) waterbr 14 cup (60 mL) tomato pastebr 2 Tbsp (30 mL) Vegemitebr 1 cup (250 mL) cooked ricebr br br Method:br In large soup pot, brown beef over medium-high heat, breaking up with back of spoon. Spoon off any excess oil.Add onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes. Add stock, water, tomato paste, and Vegemite. Bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes. Stir in rice and heat through, about 2 minutes. Discard bay leaves.