Beef and Cabbage Soup

This Beef and Cabbage Soup is a hearty, flavorful dish that’s perfect for colder days. The combination of tender stewing beef, savory vegetables, and a rich broth creates a satisfying and nourishing meal. With a tangy kick from sauerkraut and a touch of smokiness from paprika, this soup is sure to warm you up and leave you feeling full and content.

Why You’ll Love This Recipe

Beef and Cabbage Soup is the ultimate comfort food. The beef is seared to perfection, which infuses the broth with incredible flavor. The fire-roasted tomatoes add a smoky depth, while the cabbage and sauerkraut give the soup a tangy crunch that perfectly balances the richness of the beef. It’s a versatile, easy-to-make soup that’s packed with flavor and perfect for meal prepping.

Ingredients

• 1 lb stewing beef (e.g., chuck roast), diced

• 1 tbsp oil (avocado oil or ghee for high heat cooking)

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 30 oz canned fire-roasted tomatoes

• 1 tbsp Worcestershire sauce

• 1 tsp onion powder

• 1/2 tsp dried thyme

• 2 tsp paprika

• 1/2 tsp smoked paprika

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 bay leaf

• 6 cups beef broth (good quality)

• 1 small head green cabbage, roughly chopped

• 1/2 cup packed drained sauerkraut (optional, add more if desired)

• Optional: 1/4 cup rice (for added bulk)

• Fresh chopped parsley, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sear the beef:
   Heat the oil in a Dutch oven or heavy soup pot over medium-high heat. Add the diced beef and sear on all sides until browned. Transfer the beef to a plate.

2. Cook the onions and garlic:
   In the same pot, add the chopped onions and cook until soft and translucent, about 4–5 minutes. Add the minced garlic and cook for an additional minute.

3. Add seasonings and tomato paste:
   Stir in the tomato paste, Worcestershire sauce, onion powder, thyme, paprika, smoked paprika, salt, and pepper. Return the seared beef to the pot.Worcestershire sauce, onion powder, thyme, paprika, smoked paprika, s

4. Add broth and simmer:
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 45 minutes.

5. Add cabbage and sauerkraut:
   Add the chopped cabbage and sauerkraut (if using). If you are adding rice, add it now. Return to a simmer and cook for another 20 minutes, or until the beef is tender and the cabbage is soft.

6. Taste and adjust:
   Add salt and pepper to taste. Discard the bay leaf before serving.

7. Serve:
   Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot!

Servings and Timing

• Servings: 6 servings

• Prep time: 10 minutes

• Cook time: 1 hour 10 minutes

• Total time: 1 hour 20 minutes

Variations

• Vegetarian Option: Replace the beef with hearty vegetables like potatoes, carrots, and parsnips for a vegetarian version.

• Spicy Kick: Add red pepper flakes or a diced chili pepper to give the soup a spicy edge.

• Add More Veggies: Feel free to add other vegetables like carrots, celery, or parsnips for extra nutrition.

Storage & Reheating Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: This soup freezes well. Store in freezer-safe containers for up to 3 months.

• Reheating: Reheat in a pot on the stove over medium heat until heated through. Add a little water or broth if needed.

FAQs

1. Can I use a different cut of beef for this soup?

Yes, you can use other cuts of beef like brisket or round. Just make sure it’s a cut suitable for stewing or braising for tenderness.

2. Can I skip the sauerkraut?

Yes, the sauerkraut adds a tangy flavor, but if you don’t have it or prefer not to use it, the soup will still be delicious.

3. Can I add potatoes to this soup?

Yes, adding potatoes would be a great way to bulk up the soup. Add them along with the cabbage and sauerkraut.

4. Is there a way to make this soup spicier?

Yes, you can add red pepper flakes, a diced chili pepper, or even a few dashes of hot sauce to give the soup a spicy kick.

5. Can I make this soup in a slow cooker?

Yes, you can! Brown the beef and sauté the onions and garlic in a pan, then transfer everything to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.

6. Can I use chicken broth instead of beef broth?

Yes, you can substitute chicken broth if you prefer a lighter flavor, though beef broth adds a richer, heartier taste.

7. Can I use frozen cabbage for this recipe?

It’s best to use fresh cabbage for this soup, as frozen cabbage may not retain its texture as well after cooking.

8. How can I make this soup thicker?

If you’d like a thicker soup, you can add a tablespoon of cornstarch or flour mixed with a little water at the end of cooking, or use an immersion blender to blend part of the soup.

9. Can I add rice to this soup?

Yes, rice can be added for more bulk and texture. Add it during the last 20 minutes of cooking for perfect tenderness.

10. How long does this soup stay good in the fridge?

This soup will keep well in the fridge for 3 days. Be sure to store it in an airtight container.

Conclusion

This Beef and Cabbage Soup is a perfect meal for cozy nights or when you need something hearty and satisfying. With tender beef, flavorful spices, and a tangy twist from sauerkraut, it’s a meal that’s sure to become a favorite. Whether served as a simple weeknight dinner or as a meal prep option, this soup is comforting, nutritious, and full of flavor.

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