Cabbage Roll Soup

1 large onion diced
3 cloves garlic minced
1 1/2 lb lean ground beef
3/4 C uncooked long grain rice
1 medium head cabbage chopped, core removed, about 8 C
28 oz canned diced tomatoes with juices
2 T tomato paste
4 C beef broth
1 1/2 C vegetable juice such as V8
1 tsp paprika
1 tsp dried thyme leaves
1 T Worcestershire sauce
1 bay leaf
salt and black pepper to taste

In a large pot, brown the onion, garlic, and beef over medium-high heat. Drain excess fat. Stir in the chopped cabbage and let cook until slightly softened, about three minutes. Add in the diced tomatoes, tomato paste, beef broth, V8 or vegetable juice, uncooked rice, paprika, thyme, Worcestershire sauce, bay leaf, and salt and pepper to taste. Stir well to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let simmer until the rice is fully cooked, approximately 25 to 30 minutes. Remove bay leaf and serve.