Stuffed Cabbage Soup

I can't help myself.  The first signs of fall and all I want to do is make soup!  I have had this one marked in my list all summer and today was the day.  I really enjoy stuffed cabbage but have never attempted to make it at home, so I thought this would be the perfect lazy alternative.  It was all the flavors of traditional stuff cabbage.  The only difference was that really thick tomato sauce taste that is always so good on top of the stuffed cabbage.  It worked out great because we had a surprise visit from my in laws on their way back home and it makes a HUGE pot of soup.  In fact, I am sure I will still have plenty for the freezer.

Stuffed Cabbage Soup

olive oil
1 onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 lb. ground beef
1 lb. ground pork
1/2 c. rice
4 c. beef broth
2 cans petite diced tomatoes
1/2 can water
2 Tbsp. tomato paste
1 small head of cabbage, shredded
2 bay leaves
salt and pepper to taste

Bring 1 cup of water to a boil.  Once boiling, pour over 1/2 c. rice and allow to soak for 10 minutes.  In a very large pot (no smaller than 5 quarts), saute onion and celery in olive oil.  Once tender, add garlic until fragrant.  Drain rice.  Add beef, pork and rice to pot and cook until browned.  Drain.  Add beef broth, tomatoes, can of water, tomato paste, cabbage, bay leaves and salt and pepper.  Bring to a boil.  Reduce heat, cover and simmer for 1 hour or until rice and cabbage is tender.  (I let mine go 2 hours and then sit on warm all day.)