Set a Dutch oven or large soup pot over medium-high heat. Add the ground beef, salt, and black pepper. Break the beef into small pieces with a sturdy spoon or spatula as it cooks.

Add the carrots, parsnips, and onion to the pot. Cook, stirring now and then, until the beef is browned and the vegetables start to soften. Then stir in the garlic and cook for 1 minute, just until fragrant.

Stir in the beef broth, tomato sauce, brown rice, bay leaves, maple syrup, Worcestershire sauce, thyme, oregano, and crushed red pepper. Mix well so the rice and seasonings are evenly distributed.

Bring the soup to a boil. Then lower the heat and simmer for 20 minutes.

Stir in the chopped cabbage and continue cooking, stirring periodically, for about 25 to 35 minutes more. The rice and cabbage should be tender before you move on.

Remove the pot from the heat. Take out the bay leaves and thyme stems, then stir in the vinegar. Cover the pot and let the soup rest for 5 to 10 minutes.

Finally, taste and adjust the salt and pepper, then serve hot.

Let leftover soup cool, then place it in an airtight container and refrigerate it for up to 3 days.

For best quality, refrigerate it within 2 hours of cooking. The rice may absorb some broth as the soup sits, so add a little broth or water when reheating if it has thickened.

Freeze the soup in airtight, freezer-safe containers for up to 3 months. Leave a little room at the top for expansion. For more convenient portions, freeze it in single-serving containers.