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Beef Vegetable Soup with Cabbage

Nourishing Beef Vegetable Soup with Cabbage for Cozy Days

This Beef Vegetable Soup with Cabbage is a comforting and hearty dish perfect for chilly days.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 tablespoons Olive Oil Can be substituted with canola or avocado oil.
  • 2.5 pounds Roast Beef Chuck roast is recommended for tenderness.
  • Kosher Salt Adjust according to taste preference.
  • Black Pepper Adjust according to taste preference.
  • 3 tablespoons Tomato Paste Adds depth and acidity.
  • 5-6 cups Beef Broth/Water Opt for lower-sodium versions for a healthier option.
For the Vegetables
  • 2 Leeks Chopped; substitute yellow onion if preferred.
  • 2 Celery Chopped.
  • 4 Carrots Chopped.
  • 4 cloves Garlic Minced.
  • 1 medium Cabbage Chopped; can be swapped for kale or Swiss chard.
For Added Flavor
  • 15 oz. Tomato Sauce Enriches the texture.
  • 1 teaspoon Thyme Introduce comforting herbal notes.
  • 1 tablespoon Worcestershire Sauce Delivers a boost of umami.
  • 3 Bay Leaves Add during cooking, remove before serving.

Equipment

  • Large stockpot

Method
 

Preparation Steps
  1. In a large stockpot, heat 2 tablespoons of olive oil over medium-high heat. Cut the roast beef into 1-inch chunks and season with kosher salt and black pepper. Brown the beef for 8-10 minutes, then remove and set aside.
  2. Add 3 tablespoons of tomato paste to the pot, stirring continuously for 1-2 minutes. Pour in 5-6 cups of beef broth or water, and return the beef to the pot. Bring to a simmer and cover, cooking for 1.5 to 2.5 hours.
  3. Chop the leeks, celery, carrots, and cabbage. Mince the garlic. Set aside.
  4. Stir in an additional 2 tablespoons of olive oil and add the chopped leeks, celery, and carrots. Sauté for 5-7 minutes, then add the garlic and thyme in the last minute.
  5. Add the tomato sauce, remaining beef broth, chopped cabbage, Worcestershire sauce, and bay leaves. Season to taste. Bring to a boil, reduce heat, cover, and simmer for 20-30 minutes.
  6. Ladle the soup into bowls and serve hot, optionally with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 850IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

This soup is freezer-friendly and can be stored for up to 3 months. Reheat gently and add broth if needed for consistency.

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