Beef Vegetable Soup with Cabbage

Beef Vegetable Soup with Cabbage is my answer to chilly days when I want something truly filling but still packed with goodness. The beef turns buttery-tender, cabbage brings a subtle sweetness, and every bowl is loaded with protein and fiber. If you are craving real comfort that lasts all day, this hearty soup is the answer.

My son always requests second helpings whenever I make this. It has become our Sunday tradition when family gathers around the table and everyone wants another bowl.

Ingredients

• Roast beef: With marbleized fat throughout for rich flavor and tender texture. Choose a roast with good marbling so the beef stays juicy.
• Olive oil: For browning beef and sautéing veggies. Use a fresher oil for better taste.
• Kosher salt and freshly ground black pepper: To season the meat and soup. Freshly cracked black pepper gives the best aroma.
• Tomato paste: For deep umami flavor. Look for a thick, concentrated paste with no added sugar.
• Mixture of water and lower-sodium beef broth: For a balanced rich broth. Use half water and half broth to avoid overpowering saltiness.
• Leeks: Light green and white parts chopped for sweetness. Select firm leeks without any yellowing.
• Celery: Chopped for aroma and crunch. Look for crisp stalks.
• Carrots: Chopped for natural sweetness and color. Thicker carrots will hold up better during long simmering.
• Garlic: Minced to deepen the base flavor. Use fresh cloves rather than jarred for best impact.
• Medium cabbage: Chopped for heartiness and subtle sweetness. Pick a heavy cabbage with tight leaves.
• Tomato sauce: For body and tang. Choose a sauce without added sugar for pure tomato flavor.
• Lower-sodium beef broth: To round out the soup base. Homemade or packaged both work well.
• Thyme: For a woodsy herbal note. Fresh or dried are both suitable.
• Worcestershire sauce: To add savory complexity. Use a brand with high anchovy content for extra punch.
• Bay leaves: For background aroma. Dry leaves work well here.

Step-by-Step Instructions

Prepare the beef:

Cut roast beef into two to three inch chunks and season well with salt and pepper. Heat olive oil in a large stockpot on medium high. Brown beef pieces on all sides so they develop a deep crust. Work in batches so the meat browns instead of steams.

Deglaze and simmer the beef:

Remove beef to a plate. Add tomato paste and a mixture of water and beef broth to the stockpot. Scrape up all browned bits from the bottom for flavor. Put the beef back in and cook on medium until fork tender which may take one and a half to two and a half hours. Remove meat to a plate to cool and then shred it. Reserve the cooking broth for the soup.

Sauté the vegetables:

Using the same pot heat olive oil on medium high. Add leeks celery carrots thyme salt and pepper. Cook while stirring for about four to five minutes until veggies begin to soften but do not brown. Add garlic in the last thirty seconds for maximum aroma.

Simmer the soup:

Pour in tomato sauce and reserved broth. Stir everything together. Add chopped cabbage Worcestershire sauce bay leaves and more salt and pepper if needed. Bring to a boil. Reduce heat to a simmer and put in the shredded beef. Cook until cabbage is wilted and soup is flavorful. Taste and adjust salt as needed.

Serve and enjoy:

Spoon soup into bowls and enjoy hot. Serve with crusty bread to soak up the flavorful broth.

The cabbage is my secret favorite because it soaks up all the beefy tomato flavor and tastes even better the next day. One winter my daughter and I made this soup together during a snowstorm and now it is our go to comfort food on stormy days.

Storage Tips

Beef vegetable soup keeps well in the fridge for up to four days. For longer storage transfer cooled soup into freezer safe containers in individual portions. It reheats easily on the stove or microwave so you always have a warm meal ready.

Ingredient Substitutions

You can swap leeks for a regular onion or skip celery if you need. Chuck roast or another stewing beef works if you do not have roast beef. No Worcestershire sauce Just add a teaspoon of soy sauce for a little umami.

Serving Suggestions

This soup loves a rustic chunk of sourdough bread on the side. For a heartier meal serve with baked potatoes or a simple green salad. I like adding a sprinkle of fresh parsley right before serving for color and freshness.

Cultural Note

Beef cabbage soup has roots in Eastern European and American home cooking. Every family tweaks the basic recipe depending on what is fresh or affordable so the soup always feels like home no matter where you are from.

Common Questions About This Recipe

→ What cut of beef works best for this soup?

A well-marbled roast such as chuck is ideal, as it becomes tender and shreds easily after simmering.

→ How do you prevent the vegetables from becoming mushy?

Add heartier vegetables like carrots and celery early, but stir in cabbage later to keep it slightly crisp.

→ Can I use only broth instead of water and broth mixture?

Absolutely. Using all beef broth yields a richer flavor, but a water-broth mix keeps it lighter.

→ Is it possible to prepare the beef using a slow cooker?

Yes, you can braise the beef in a slow cooker until fork-tender, then proceed with the soup as directed.

→ What bread pairs well with this soup?

Crusty sourdough or baguette complements the hearty, savory flavors and helps soak up the broth.

→ How long does this soup keep in the fridge?

Stored in an airtight container, it stays fresh and delicious for up to 4 days refrigerated.