Cozy and hearty, this beef and cabbage soup is packed with tender beef, wholesome vegetables, and rich flavor, all in one pot.
Holly’s Recipe Highlights
- Flavor: Rich and savory with slow-simmered beef, a hint of tangy tomato, and sweet, tender cabbage.
- Recommended Tools: I grab a heavy soup pot or Dutch oven, a sharp knife and cutting board for chopping, and a wooden spoon to bring it all together.
- Time-Saving Tip: Use pre-chopped mirepoix or a bagged chopped onion, celery, carrot mix.
- Serving Suggestions: I love serving this with a dollop of sour cream, parmesan, or fresh parsley on top. It pairs well with asparagus, parmesan broccoli, and creamed spinach.
Ingredients for Beef and Cabbage Soup
- Beef: Chuck stays tender and juicy after simmering, while stew meat can be tougher and often needs extra time to become fork-tender before adding the cabbage.
- Cabbage: Green cabbage holds up best to longer simmering; shred it for faster cooking or chop it into larger pieces for a heartier bite.
- Veggies: Yellow onion creates a savory base (white works too), celery balances the tomato, and a bit of carrot brings sweetness. Swap in radish slices or diced turnip for a lower-carb option.
- Tomatoes: Vegetable juice gives that “all-day simmer” flavor fast (or swap with broth, tomato sauce, and a pinch of celery salt), and fire-roasted adds extra oomph.
- Variations: Swap chuck roast for leftover roast beef, reducing simmer time and adding the beef at the end just to warm through. Make it “cabbage roll–ish” by stirring in cauliflower rice during the last 10 minutes, and toss in mushrooms with the onion for extra flavor.
One-Pot Soup, Simple Steps
- Season the beef and cook in batches. Remove from the pan.
- In the same pan, cook the garlic, onion, celery, and carrot.
- Add the remaining ingredients except cabbage and simmer.
- After the beef is tender, add the shredded cabbage and season.
Holly’s Tricks for Better Soup
- For richer flavor: Brown beef in small batches so it sears, not steams.
- To boost flavor: Deglaze the pot with a splash of broth after browning.
- For tender beef: Keep the simmer low and gentle.
- For perfect texture: Add cabbage only after beef is fork-tender.
- To adjust texture: Shred cabbage for softer soup, chop chunky for hearty bites.
- For thicker soup: Simmer uncovered for the last 10 minutes.
- For balanced seasoning: Taste before salting, as ingredients can vary in saltiness.
Store, Freeze, Reheat Like a Pro
Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop over medium-low heat or in short bursts in the microwave until heated through.
Cozy Low Carb Soup Nights
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Beef and Cabbage Soup
Tender chunks of beef simmer in a rich tomato broth and plenty of cabbage for a cozy, hearty bowl.
Equipment
Ingredients
- 1 pound chuck roast 1-inch cubes, or stewing beef (see notes)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil divided
- 1 small onion diced
- 2 ribs celery diced
- 1 carrot chopped into ½-inch pieces
- 2 cloves garlic minced
- 3 cups beef broth
- 1½ cups vegetable juice such as V8
- 1 (28 ounce) can diced tomatoes with juices
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 6 cups chopped cabbage about 1 small head of cabbage
Instructions
- Season the beef with salt and pepper.
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in small batches and brown on each side, then transfer to a bowl.
- Reduce heat to medium and add the remaining oil to the pot. Add the onion, celery, and carrot. Cook for 5 minutes, or until onion is translucent. Add the garlic and cook for an additional minute.
- Add in the browned beef, the broth, vegetable juice, diced tomatoes, tomato paste, Worcestershire sauce, thyme leaves, and bay leaf. Bring to a boil and then 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 simmer, covered, for an additional 30-35 minutes or until cabbage is tender.
- Remove bay leaf. Taste, and season with additional salt and pepper if needed.
Notes
If using stewing beef instead of chuck roast, you may need to add an extra 30 minutes to the cooking time for the beef to get tender before adding the cabbage.
Store leftover soup in a covered container in the fridge for up to 4 days or in the freezer for 3 months. Thaw in the refrigerator and reheat on the stovetop or in the microwave.
Nutrition Information
Serving: 1.5cups | Calories: 235kcal | Carbohydrates: 11g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 916mg | Potassium: 719mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2427IU | Vitamin C: 47mg | Calcium: 80mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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