beef cabbage vegetable soup recipe

Written ByJenny Smyth Posted on
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The Best beef cabbage vegetable soup recipe

I have been making this beef cabbage vegetable soup for years and it is one of those recipes that just works for everything. It is hearty enough for a cold winter night but light enough that you can enjoy it in the spring too. My kids actually ask for it which is rare in our house. They love the tender beef and the sweet cabbage that gets soft and almost buttery as it cooks.

My husband says it reminds him of the soup his grandmother used to make and that is the highest compliment I can get. This soup is packed with vegetables like carrots celery and cabbage so I feel good about serving it to my family. The beef adds protein and makes it filling enough to be a meal on its own. I often make a big pot on Sunday and we eat it for lunch all week.

It gets even better after a day or two in the fridge when the flavors have time to meld together. The broth becomes rich and savory from the beef and the vegetables soak up all that goodness. One of the best things about this recipe is how simple it is to put together. You just brown the beef in a pot then add your vegetables and broth and let it simmer.

No fancy techniques or hard to find ingredients. I use basic pantry staples like onions garlic tomatoes and cabbage. The key is to let it cook low and slow so the beef gets tender and the cabbage softens without turning into mush. I usually let it simmer for about an hour and by then the house smells amazing.

This is the kind of soup that brings everyone to the table. It is warm and comforting and it fills you up without weighing you down. I love that I can customize it based on what I have on hand. Sometimes I add potatoes or green beans.

Other times I throw in a can of diced tomatoes for extra acidity. It is forgiving and always turns out delicious. If you are looking for a simple healthy meal that the whole family will love this is the one to try.

Hearty Beef Cabbage Vegetable Soup

4.7 from 1717 votes

This beef cabbage vegetable soup is a comforting and nourishing meal that is perfect for any day of the week. It features tender beef chunks, sweet cabbage, and a medley of vegetables in a rich savory broth.

Prep Time15 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 1/2 pounds beef chuck cut into 1 inch cubes
2 tablespoons olive oil
1 large onion chopped
3 cloves garlic minced
3 carrots peeled and sliced
3 celery stalks sliced
6 cups beef broth
1 can (14.5 ounces) diced tomatoes
1 small head green cabbage chopped into 1 inch pieces
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons fresh parsley chopped for garnish

👨‍🍳Directions

1Heat the olive oil in a large pot over medium high heat until it shimmers.
2Add the beef cubes in a single layer and cook for 4 to 5 minutes until they are browned on all sides.
3You may need to do this in two batches to avoid overcrowding the pot.
4Reduce the heat to medium and add the chopped onion to the pot.
5Cook for 3 to 4 minutes stirring occasionally until the onion is soft and translucent.
6Add the minced garlic and cook for another 30 seconds until fragrant.
7Pour in the beef broth and diced tomatoes with their juices.
8Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9Add the bay leaves and dried thyme and bring the soup to a boil.
10Once boiling reduce the heat to low and cover the pot with a lid.
11Let the soup simmer for 45 minutes until the beef is tender and easily pierced with a fork.
12The broth should be rich and fragrant.
13Add the sliced carrots celery and chopped cabbage to the pot.
14Stir everything together and bring the soup back to a simmer over medium heat.
15Cook uncovered for 20 to 25 minutes until the vegetables are tender but still hold their shape.
16The cabbage should be soft and slightly translucent.
17Remove the bay leaves and season the soup with salt and black pepper to taste.
18Ladle the soup into bowls and garnish with fresh parsley.
19Serve hot with crusty bread if desired.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 9g🥩Protein: 28g

📝Notes

For a leaner option you can use beef stew meat trimmed of excess fat. The soup can be stored in the refrigerator for up to 4 days and the flavors will continue to develop. You can also freeze it for up to 3 months.

Watch Video Of How Hearty Beef Cabbage Vegetable Soup Works

This beef cabbage vegetable soup is one of those meals that I always feel good about serving. It is simple to make uses basic ingredients and fills the house with a wonderful aroma.

My family loves it and I love that it is packed with vegetables and protein. For leftovers let the soup cool completely then store it in an airtight container in the refrigerator for up to 4 days.

To reheat just warm it on the stove over medium heat stirring occasionally until hot. You can also microwave individual portions in a bowl for 2 to 3 minutes.

Serve it with a slice of crusty bread or a sprinkle of fresh parsley. This soup is perfect for busy weeknights or lazy weekends and it always brings everyone to the table.

❓ Frequently Asked Questions About Hearty Beef Cabbage Vegetable Soup

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

Yes you can use beef stew meat chuck roast or even brisket. The key is to use a cut with some marbling so it becomes tender during simmering. Lean cuts like sirloin may become tough so avoid those.

2. How do I store leftover beef cabbage vegetable soup?

Let the soup cool completely then transfer it to an airtight container. It will keep in the refrigerator for 3 to 4 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating.

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

Absolutely. Brown the beef and onions on the stove first then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the cabbage and carrots during the last 30 minutes of cooking so they stay tender but not mushy.

4. What can I serve with this soup?

This soup is hearty enough to be a meal on its own but it pairs well with crusty bread or a side salad. You can also serve it with a dollop of sour cream or a sprinkle of shredded cheese for extra richness.

5. Can I add other vegetables to this soup?

Yes this recipe is very flexible. Potatoes green beans zucchini or bell peppers all work well. Just add them at the same time as the cabbage and carrots. Keep in mind that softer vegetables like zucchini may cook faster so adjust the timing accordingly.

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