In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned and no longer pink. Drain excess fat if necessary.

Add the diced onion and minced garlic to the pot with the meat. Cook, stirring occasionally, until the onions are translucent and soft, about 5 minutes.

Stir in the chopped cabbage and diced carrots. Cook for another 5 minutes, allowing the cabbage to begin to soften.

Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir in the uncooked rice, Worcestershire sauce, paprika, dried thyme, and bay leaf. Season with salt and pepper to taste.

Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the rice and vegetables are tender.

Once the soup is done, remove the bay leaf and adjust the seasoning if needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.

Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side.