vegetable beef soup with cabbage recipe

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

This vegetable beef soup with cabbage recipe is a staple in our household. I’ve been making it for years, and it’s always a hit with my family.

The combination of tender beef, fresh vegetables, and crunchy cabbage in a savory broth is just perfect. It’s a meal that warms the heart and fills the belly.

I love serving it on a chilly fall or winter evening, or even on a busy weeknight when we need something comforting and easy to make. The best part is that it’s incredibly easy to customize to suit our tastes and dietary needs.

Whether you prefer a more intense beef flavor or want to add some extra veggies, this recipe is incredibly versatile and adaptable. Over the years, I’ve experimented with various ingredients and techniques to perfect this recipe, and I’m excited to share it with you today!

One of the things I appreciate most about this soup is its rich history – it’s a classic dish that has been enjoyed for generations across many cultures. The moment you take your first spoonful, you’ll understand why this soup has remained a beloved favorite for so long.

Hearty Vegetable Beef Soup with Cabbage

Hearty Vegetable Beef Soup with Cabbage

4.7 from 1740 votes

This comforting vegetable beef soup is loaded with tender beef, cabbage, and a medley of vegetables in a savory broth. It is a complete meal in a bowl, perfect for chilly days.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 lb beef stew meat, cut into 1/2-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
1 can (14.5 oz) diced tomatoes, undrained
2 medium carrots, sliced
2 celery stalks, sliced
1/2 head green cabbage, chopped (about 4 cups)
2 medium potatoes, peeled and cubed
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 bay leaf
2 tbsp fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the beef cubes in a single layer and cook for 4 to 5 minutes, turning occasionally, until all sides are browned.
3Remove the beef with a slotted spoon and set aside.
4Reduce heat to medium and add the chopped onion to the pot.
5Cook for 3 to 4 minutes, stirring often, until the onion is translucent.
6Add the minced garlic and cook for 30 seconds until fragrant.
7Pour in the beef broth and water, scraping the bottom of the pot with a wooden spoon to release any browned bits.
8Add the diced tomatoes, carrots, celery, potatoes, thyme, salt, pepper, and bay leaf.
9Return the browned beef to the pot.
10Bring the soup to a boil over high heat, then reduce heat to low and let it simmer partially covered for 20 minutes.
11The beef should become tender and the vegetables should start to soften.
12Add the chopped cabbage to the pot and stir to combine.
13Continue simmering for another 15 to 20 minutes, until the cabbage is tender but still has a slight bite.
14Remove the bay leaf before serving.
15Ladle the soup into bowls and garnish with fresh parsley.
16Serve hot with crusty bread if desired.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 45mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 24g

📝Notes

For a richer flavor, brown the beef in batches to avoid overcrowding the pot. You can substitute the beef with ground beef for a quicker version. Leftovers taste even better the next day.

Watch Video Of How Hearty Vegetable Beef Soup with Cabbage Works

To store leftover soup let it cool completely then put it in an airtight container and keep it in the fridge for up to 4 days. For longer storage you can freeze the soup in portion sized containers or freezer bags for up to 3 months.

When you are ready to eat it thaw it overnight in the refrigerator and reheat it on the stovetop over medium heat stirring occasionally until hot. You might need to add a little extra broth or water if the soup has thickened.

For serving I like to ladle the soup into big bowls and top it with fresh parsley or a sprinkle of black pepper. It goes well with crusty bread or a grilled cheese sandwich for a complete meal.

This soup is always a good idea for family gatherings because it is easy to make in large batches and everyone seems to love it. It is the kind of recipe that brings people together around the table and that is what home cooking is all about.

❓ Frequently Asked Questions About Hearty Vegetable Beef Soup with Cabbage

1. Can I use a different type of cabbage?

Yes you can. Green cabbage is the most common choice because it holds its shape well and has a mild flavor. Savoy cabbage is also good and gets very tender. Napa cabbage works too but it is more delicate and will cook faster. Red cabbage will work but it may turn the broth a slightly purple color.

2. How long does this soup keep in the fridge?

This soup keeps well in the refrigerator for up to 4 days stored in an airtight container. The flavors actually get better after a day or two as they meld together. Just reheat it on the stovetop or in the microwave until hot. You may need to add a splash of broth or water if it thickens too much.

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

Absolutely. Brown the beef and saute the onions and garlic first then transfer everything to the slow cooker. Add the broth, tomatoes, and vegetables except the cabbage. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the cabbage during the last 30 minutes of cooking so it does not get too soft.

4. What can I serve with this soup?

This soup is a meal on its own but it goes great with crusty bread or cornbread for dipping. A simple side salad with a vinaigrette also balances the richness. Sometimes I serve it over cooked rice or with a sprinkle of Parmesan cheese on top. My family likes it with a dollop of sour cream too.

5. Can I freeze vegetable beef soup with cabbage?

Yes this soup freezes very well. Let it cool completely then transfer it to freezer safe containers or bags. It will keep for up to 3 months. When you are ready to eat it thaw it in the refrigerator overnight and reheat on the stovetop. The cabbage may be a little softer after freezing but the flavor stays great.

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