Nothing warms the body and soul like a piping hot bowl of soup. Today, we’re diving into a classic yet hearty recipe that’s perfect for those cold days or whenever you’re craving a comforting meal: Hearty Beef and Cabbage Soup. This recipe, packed with tender beef chunks and fresh vegetables, is bound to satisfy your taste buds and nourish your body.
Why This Soup?
This soup brings together the rustic flavors of slow-cooked roast beef, savory cabbage, and a melody of complementary vegetables simmered in a robust tomato-beef broth. It’s a timeless combination, fortified with a rich beef flavor that has been drawn out through a leisurely cooking process. This meal is not only delicious but also nutrient-dense and nourishing.
Ingredients
For the Beef:
- 2 Tablespoons olive oil
- 2.5 pounds roast beef (preferably with marbleized fat) – cut into 2-3 inch chunks
- Kosher salt and freshly ground black pepper – to taste
- 3 Tablespoons tomato paste
- 5-6 cups mixture of water and lower-sodium beef broth (1/2 water, 1/2 packaged broth)
For the Soup:
- 1 Tablespoon olive oil
- 2 leeks (light green and white parts only, about 2 cups) – chopped
- 2 stalks celery (about 1 cup) – chopped
- 4 carrots (about 3 cups) – chopped
- 4 cloves garlic – minced
- 1 medium cabbage (about 10 cups) – chopped
- 15 oz. tomato sauce
- 7-8 cups lower-sodium beef broth (including the reserved broth)
- 1 teaspoon thyme
- 1 Tablespoon Worcestershire sauce
- 3 bay leaves
- Salt and pepper – to taste
Directions
Prepare the Beef:
- In a large stockpot, heat 2 tablespoons of olive oil over medium-high heat.
- Season the beef chunks with salt and pepper, then brown them on all sides, being careful not to overcrowd the pan. Use tongs to turn the chunks, browning in batches if needed.
- Remove the browned beef to a plate. Add tomato paste and the broth/water mixture to the stockpot, deglazing the pan by stirring up the browned bits.
- Return the beef chunks to the stockpot, cooking over medium heat for 1.5 – 2.5 hours until fork-tender.
- Remove the beef to a plate, allow to cool, and shred it. Reserve the broth for later use.
Prepare the Soup:
- In the same stockpot, heat 1 tablespoon of olive oil over medium-high heat.
- Add leeks, celery, carrots, thyme, salt, and pepper. Sauté for 4-5 minutes until softened. Add garlic during the last 30 seconds.
- Pour in the tomato sauce and beef broth (including the reserved broth), stirring well. Add the chopped cabbage, Worcestershire sauce, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to simmer. Add shredded beef back to the pot and cook until the cabbage wilts.
- Taste and adjust seasoning if needed.
Final Notes
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Calories: 320 kcal
Servings: 6
Serve this comforting bowl of Hearty Beef and Cabbage Soup with some crusty bread or enjoy it as is. It will quickly become a favorite in your household!
Hearty Beef and Cabbage Soup
- Total Time: hours 20 minutes
- Yield: 6 1x
Description
Hearty Beef and Cabbage Soup combines the robust flavors of marbled roast beef with the sweet and tender textures of cabbage and root vegetables, creating a perfect blend for a comforting meal. This dish not only warms the body but also the soul, making it an ideal choice for cold winter nights or any day that calls for a nourishing, hearty meal.This rustic stew is a celebration of simple, wholesome ingredients. As the beef simmers gently, it releases its flavors into the broth, enriched further by the earthy tones of leeks, carrots, and celery. Each spoonful is a testament to the power of traditional cooking methods, where slow cooking brings out the depth of flavors and creates a meal that feels like a warm embrace.
Ingredients
For the beef:
2 Tablespoons olive oil
2.5 pounds roast beef (with marbleized fat throughout) – cut into 2-3 inch chunks
kosher salt and freshly ground black pepper – to taste
3 Tablespoons tomato paste
5–6 cups mixture of water and lower-sodium beef broth – use 1/2 water, 1/2 packaged broth
For the soup:
1 Tablespoon olive oil
2 leeks (2 cups) – light green and white parts chopped
2 stalks celery (1 cup) – chopped
4 carrots (3 cups) – chopped
4 cloves garlic – minced
1 medium cabbage (about 10 cups) – chopped
15 oz. tomato sauce
7–8 cups lower-sodium beef broth – can use reserved broth
1 teaspoon thyme
1 Tablespoon Worcestershire sauce
3 bay leaves
salt and pepper – to taste
Instructions
Prepare the beef: In a large stockpot, heat olive oil over medium high heat. Cut the roast into large chunks. Salt and pepper the meat liberally. Brown the beef chunks on all sides, using a tongs to turn/hold the beef. Be careful to not crowd the meat. You may need to brown in two sessions.
Remove the meat to a plate, and add tomato paste and broth/water to stock pot. Deglaze the pan by stirring up all the brown bits from the bottom of the pan. Add the beef back in, and cook on medium heat for approximately 1.5 – 2.5 hours, or until it is fork tender. Remove meat to plate, and when cooled, shred. Reserve the broth to use later.
Prepare the soup: Using the same stock pot, heat olive oil to medium high heat, and add the leeks, celery, carrots, thyme, and salt and pepper. Sauté until slightly softened (approximately 4-5 minutes). Add garlic during the last 30 seconds.
Add tomato sauce and beef broth (can use reserved broth) to pot, and stir. Add the chopped cabbage, Worcestershire sauce, bay leaves, and salt and pepper to taste, and bring mixture to a boil. Reduce heat to simmer, and add shredded beef back in pan. Cook until cabbage is wilted. Check seasonings.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Nutrition
- Calories: 320