Cabbage Roll Soup

1 lb lean ground beef or ground turkey
1 medium onion, diced fine
1 C celery, sliced fine
1/2 C fresh parsley, chopped fine
3 C water
2 C low sodium beef broth
1 C tomato sauce
4 C canned diced tomatoes
1/2 C uncooked brown rice
2 C cabbage, finely chopped (or more)
1 T sugar
1 bay leaf
1 tsp salt
1 tsp pepper

Fry ground beef in large soup pot over medium heat breaking up the ground beef as it cooks to make it very fine.  Once beef is halfway cooked through, add the onion, celery, and parsley. Continue to cook meat and vegetables until onions are translucent.   Add water, broth, diced tomatoes, and the spices and bring to a light boil.  Immediately add rice and cabbage. Turn to a low simmer and allow soup to cook for an hour, but it's even better if you leave it too cook for several hours for all the flavors to combine.  Note: This soup will be quite thick. If you like a less thick soup add an extra cup of water.   If you don't have tomato sauce substitute with a can of tomato soup