Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.
You can substitute broth for water. Make this soup as thick or as thin as you like by adjusting the water/broth at the end.
You can substitute canned diced tomatoes for the pasta sauce if you like it a little chunkier, and if you like even more of a tomato taste, add some tomato paste (but remember to add more water or broth).
This soup can be made super-quick if you cook and freeze your ground beef in large batches, then just take out what you need. All you are doing is reheating!
Some like to add sour cream or shredded cheese on top when serving. I love it with hot sauce in my own bowl.
This can also be made in the slow cooker. It freezes perfectly.
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