Stuffed Cabbage Soup

1 tablespoon olive oil
1 lb ground beef
1 large onion, diced
1 large carrot, peeled, diced
2 stalks celery, chopped
1 bay leaf
1 28-oz can diced tomatoes
1/3 cup tomato paste
3-4 cups beef broth 
4 heaping cups green cabbage, chopped
1 teaspoon thyme
1 teaspoon dill
1/2 cup long grain white rice
Salt and black pepper to taste
Chopped fresh parsley

1. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up into smaller bits, until partly browned, about 5 minutes. Add the onion, carrots, celery, and bay leaf, and season everything with salt. Saute meat and veggies for 5 – 10 minutes, until veggies are softened and meat is cooked.
2. Add the diced tomatoes, tomato paste, beef broth, cabbage, thyme, and dill. Stir and bring to a boil. Reduce heat and simmer, partially covered and stirring occasionally, for 30 minutes, or until the cabbage is tender. Stir in the cooked rice and chopped parsley. If the soup seems rather thick, add some water to thin. Taste and season with salt and pepper, as needed. Remove the bay leaf.
3. While the soup is simmering, cook the rice. Place the rice, 1 1/4 cups water, and 1/4 teaspoon of salt in a small sauce pan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Turn off heat and let sit (still covered) for 5 minutes.