Beef and Cabbage Soup

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Tender chunks of beef simmer in a rich tomato broth and plenty of cabbage for a cozy, hearty bowl.

Prep Time10

Cook Time2

Total Time2 10

Course: Soup

Cuisine: American

Servings: servings

Author: Holly

Equipment

Dutch Oven

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