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Beef and Cabbage Soup

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A hearty and flavorful Beef and Cabbage Soup, packed with tender beef, savory vegetables, and a rich broth. The addition of fire-roasted tomatoes and smoked paprika brings depth, while the cabbage and sauerkraut add a tangy twist.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

  • For the Soup:
  • 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

Instructions

  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.
  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!

Notes

  • 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.
  • 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.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Soup

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 7g
  • Sodium: 1050mg
  • Fat: 17g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 4g
  • Protein: 24g
  • Cholesterol: 80mg

Find it online: https://recipeteach.com/beef-and-cabbage-soup/