This beef cabbage soup is a hearty one-pot recipe with slow-cooked flavor!
Tender chunks of beef are simmered in a rich tomato broth with cabbage, potatoes, and lots of savory seasonings.
A Nourishing One-Pot Soup
- Hearty and tasty, this cabbage beef soup is a satisfying dish, perfect all week long.
- Budget friendly, this cabbage soup is an easy way to stretch the budget and perfect for tossing in leftover veggies!
- Add a fresh Caesar salad and some crusty baguette slices or some quick dinner rolls for sopping up that amazing broth!
Ingredients in Beef & Cabbage Soup
Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.
Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup
Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.
Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.
Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.
How to Make Beef and Cabbage Soup
- Season and brown the beef according to the recipe below.
- Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
- Stir in cabbage and potatoes and cook (per recipe below) until tender.
How to Store Leftover Soup
- Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
Budget Friendly Soup
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Beef Cabbage Soup
Enjoy a bowl of cozy comfort with this beef cabbage soup!
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Season the beef with salt and pepper and then toss with the flour.
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In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.
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Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.
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Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.
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Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.
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Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.
Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
Calories: 267 | Carbohydrates: 17g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 774mg | Potassium: 1168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1592IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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