5.0 from 87 votes
Beef Cabbage Soup
Enjoy a bowl of cozy comfort with this beef cabbage soup!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 15 mins
Servings: 8
Calories: 267 kcal
Course:
Soup
Cuisine:
American
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 canned whole tomatoes with juices, 1 can
- 2 tablespoons tomato paste
- ½ teaspoon dried thyme leaves
- ¼ teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 6 cups chopped green cabbage
- 8 ounces Russet potatoes 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.
Cup of Yum
Notes
- Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables.
- Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Nutrition Information
Calories
267
(13%)
Carbohydrates
17g
(6%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
774mg
(32%)
Potassium
1168mg
(33%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1592IU
(32%)
Vitamin C
33mg
(37%)
Calcium
87mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 267
% 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.