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Heat the oil in a large dutch oven pot over medium heat.
Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.
Stir in the onion, garlic, carrots, pepper and thyme, and cook for a few more minutes, until veggies start to soften.
Add ½ cup of broth to deglaze the pot, stirring all the way through the bottom.
Add the remaining ingredients and stir well to combine.
Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.
Remove and discard the bay leaf and serve soup hot!