Beef Cabbage Soup
User Reviews
5
Beef Cabbage Soup
Description
This soup starts with browning seasoned cubed chuck roast dusted with flour for a subtle thickening effect. Its rich beef flavor forms the base alongside diced onion, celery, carrot, and garlic gently sautéed until soft. The addition of beef broth, canned whole tomatoes with juices, tomato paste, herbs like thyme and oregano, Worcestershire sauce, and bay leaves builds a robust, savory broth that simmers for 75 to 90 minutes until the beef becomes fork-tender.
After the beef is tender, chopped green cabbage and diced potatoes are added and simmered until soft, adding texture and heartiness. The final dish offers a balance of tender meat, vegetable sweetness, and herbaceous depth, with the cabbage contributing a mild bite and the potatoes lending body.
This soup is ideal for family meals and stores well refrigerated for up to four days. Reheating on the stovetop or microwave works well, and if using stewing beef in place of chuck roast, a longer cooking time may be required to reach tenderness before adding vegetables.
Ingredients
- 1 ½ pounds chuck roast cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion diced
- 3 ribs celery chopped
- 1 medium carrot chopped in ½ inch pieces
- 4 cloves garlic minced
- 6 cups beef broth
- 28 ounces whole tomatoes with juices, 1 can, canned
- 2 tablespoons tomato paste
- ½ teaspoon thyme dried leaves
- ¼ teaspoon oregano dried
- 1 tablespoon Worcestershire sauce
- 2 bay leaf
- 6 cups green cabbage chopped
- 8 ounces russet potato peeled and diced ½ inch
Instructions
- Season the beef with salt and pepper and then toss with the flour.
- In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.
- Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.
- Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.
- Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.
- Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.
Notes
- Use chuck roast for the most tender results, cooking about 90 minutes before adding vegetables.
- If using stewing beef, extend cooking time by 30 minutes or until meat is tender.
- Store leftover soup in a covered container in the refrigerator for up to four days.
- Reheat leftovers on the stovetop or in the microwave until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267 | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 774mg | 32% |
| Potassium | 1168mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1592IU | 32% |
| Vitamin C | 33mg | 37% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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