Beef and Cabbage Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
262 kcal
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Course
Main Course
Beef and Cabbage Soup
Description
Beef and Cabbage Soup features diced stewing beef browned and simmered with onion, garlic, and tomato paste for depth. The addition of fire-roasted tomatoes, Worcestershire sauce, and a mix of spices including smoked paprika and thyme build a robust base. Green cabbage and sauerkraut soften into the broth, contributing mild sweetness and subtle acidity. Optional rice lends extra bulk to the soup. The slow simmering melds the flavors and tenderizes the beef, resulting in a warm, satisfying soup with a balance between meaty richness and fresh cabbage texture. It can be ladled into bowls and garnished with fresh parsley.
This soup pairs well with crusty bread or a green salad, including a crisp Waldorf Salad to add a refreshing contrast. It works nicely as a comforting main course or a hearty starter on cooler days.
Ingredients
- 1 pound beef diced, stewing, e.g., chuck roast
- 1 tablespoon neutral cooking oil I use avocado oil or ghee for high heat cooking, generic cooking oil
- 1 yellow onion chopped, large
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 30 ounces fire-roasted tomatoes canned
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon thyme dried
- 2 teaspoons paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 bay leaf
- 6 cups beef broth good quality
- 1 green cabbage roughly chopped, small head
- 1/2 cup sauerkraut you can add more if you prefer, packed, drained
- rice optional, 1/4 cup, for added bulk
- parsley fresh, chopped, for serving
Instructions
- Heat the oil in a Dutch oven or heavy soup pot over medium-high heat and sear the beef on all sides. Transfer to a plate. Add the onions to the pot and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for another minute. Stir in the tomato paste, Worcestershire sauce and seasonings. Return the beef to the pot. Add the broth and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the cabbage and sauerkraut (if using rice add it now), return to a simmer, and simmer for another 20 minutes or until the beef and cabbage are tender. Add salt and pepper to taste. Discard the bay leaf.Ladle soup into bowls and sprinkle with parsley. Serve with crusty bread and/or a green salad or a sweet and refreshing Waldorf Salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 52mg | 17% |
| Sodium | 1215mg | 51% |
| Potassium | 1115mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 906IU | 18% |
| Vitamin C | 61mg | 68% |
| Calcium | 141mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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