Beef Vegetable Soup with Cabbage (Ready-to-Print Version)
Classic beef and cabbage soup with rich broth, shredded roast beef, hearty vegetables, and warming flavors.
# What You Need:
→ For the beef
01 -
1.5 tablespoons olive oil
02 -
1.88 pounds roast beef, marbleized fat throughout, cut into 2-3 inch chunks
03 -
Kosher salt and freshly ground black pepper, to taste
04 -
2.25 tablespoons tomato paste
05 -
3.75-4.5 cups water and lower-sodium beef broth mixture (1/2 water, 1/2 packaged broth)
→ For the soup
06 -
0.75 tablespoon olive oil
07 -
1.5 leeks (2 cups), light green and white parts chopped
08 -
1.5 stalks celery (1 cup), chopped
09 -
3 carrots (3 cups), chopped
10 -
3 cloves garlic, minced
11 -
0.75 medium cabbage (about 10 cups), chopped
12 -
11.25 ounces tomato sauce
13 -
5.25-6 cups lower-sodium beef broth (can use reserved broth)
14 -
0.75 teaspoon thyme
15 -
0.75 tablespoon Worcestershire sauce
16 -
2.25 bay leaves
17 -
Salt and pepper, to taste
# How to Make It:
01 -
In a large stockpot, heat olive oil over medium-high heat. Cut the roast into large chunks and season with salt and pepper. Brown the beef on all sides, being careful not to overcrowd. You may need to brown in two batches. Remove beef to a plate, then add tomato paste and broth mixture to the stockpot. Deglaze the pan by stirring up browned bits from the bottom. Add the beef back into the pot and cook on medium heat for approximately 1.5-2.5 hours, or until fork-tender. Remove beef to a plate, shred when cooled, and reserve liquid for later use.
02 -
In the same stockpot, heat olive oil over medium-high heat. Add chopped leeks, celery, carrots, thyme, and salt and pepper. Sauté for 4-5 minutes until slightly softened. Add minced garlic and sauté for an additional 30 seconds.
03 -
Add tomato sauce and reserved broth to the stockpot. Stir well. Add chopped cabbage, Worcestershire sauce, bay leaves, and additional salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Add the shredded beef back into the pot. Simmer until the cabbage is wilted and the soup is well combined. Adjust seasoning if necessary.
04 -
Serve hot with crusty bread of your choice.
# Extra Details:
01 -
You can prepare the beef using a stovetop, slow cooker, instant pot, or oven. Cook until it easily falls apart.