Place a large soup pot over medium-high heat on the stovetop.
Add the beef and cook until browned, breaking it up as it cooks.
Add the onion, garlic, and carrots and cook another 5 minutes, until slightly softened.
Add the cabbage, stirring to combine, and cooking another few minutes to slightly soften.
Add the crushed tomatoes, diced tomatoes, thyme, paprika, salt, rice, and 4 cups of beef broth, and stir well to combine.
Bring to a boil, reduce heat to medium-low, and simmer for 20-25 minutes, until the cabbage is softened.
Add additional broth as preferred, to reach desired consistency.
Serve topped with fresh parsley and enjoy!