Beef Vegetable Soup With Cabbage Recipe

When the weather turns crisp and chilly, nothing beats a warm bowl of homemade soup to keep you cozy. Beef Vegetable Soup with Cabbage is a hearty, flavorful dish that’s not only satisfying but also packed with nutritious ingredients. The combination of tender beef, vibrant vegetables, and crisp cabbage makes for a perfect one-pot meal that will warm you from the inside out. It’s also easy to make, making it a great option for meal prep or weeknight dinners.

This recipe is versatile, and you can easily customize it to fit your taste preferences or dietary restrictions. Whether you like your soup with extra spice, more greens, or prefer a different cut of beef, this dish can be adapted to suit almost any palate. So, let’s dive into how to make this hearty and wholesome Beef Vegetable Soup with Cabbage, and explore some ingredient insights, expert tips, and variations along the way.

Beef Vegetable Soup With Cabbage Recipe

Ingredients Needed

1. Beef Chuck Roast (or stew meat) – 1.5 pounds
2. Olive oil – 2 tablespoons (for searing)
3. Yellow onion – 1 large, chopped
4. Carrots – 2 medium, peeled and sliced
5. Celery stalks – 2, chopped
6. Garlic cloves – 4, minced
7. Cabbage – 1/2 head, shredded (about 4 cups)
8. Potatoes – 3 medium, peeled and cubed
9. Tomato paste – 2 tablespoons
10. Beef broth – 6 cups (or stock for more depth)
11. Diced tomatoes – 1 can (14.5 oz)
12. Bay leaves – 2
13. Thyme – 1 teaspoon (dried or fresh)
14. Salt – 1 tablespoon (or to taste)
15. Black pepper – 1 teaspoon (or to taste)
16. Paprika – 1 teaspoon
17. Worcestershire sauce – 1 tablespoon (optional, for extra umami)
18. Fresh parsley – for garnish (optional)

Cooking Instructions

1. Prepare The Beef

   • Begin by cutting your beef chuck roast into bite-sized cubes, trimming any excess fat. Season the beef generously with salt and pepper.

2. Sear The Beef

   • In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef in batches (don’t overcrowd the pot) and sear until all sides are browned. This step adds depth of flavor to the soup. Set the beef aside.

3. Sauté Vegetables

   • In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften. Add the minced garlic and sauté for another minute until fragrant.

4. Build The Soup Base

   • Stir in the tomato paste and cook for 2-3 minutes. This will help caramelize the paste and deepen the flavor. Add in the diced tomatoes, beef broth, Worcestershire sauce (if using), bay leaves, thyme, paprika, and the seared beef. Stir everything together, making sure the beef is submerged in the liquid.

5. Simmer The Soup

   • Bring the soup to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.

6. Add The Potatoes And Cabbage

   • After the beef has softened, add the cubed potatoes and shredded cabbage to the pot. Stir well, and continue to simmer for another 30 minutes or until the potatoes are tender and the cabbage has softened.

7. Adjust Seasonings

   • Taste the soup and adjust seasonings with salt, pepper, or more paprika if needed. Remove the bay leaves before serving.

8. Serve

   • Ladle the soup into bowls, and garnish with fresh parsley if desired. Serve hot, and enjoy the comforting, rich flavors of your homemade Beef Vegetable Soup with Cabbage.

Ingredient Insights

• Beef Chuck Roast: Known for its tenderness when slow-cooked, beef chuck roast breaks down beautifully during the simmering process, imparting a rich, beefy flavor into the broth. This cut is also relatively inexpensive compared to other beef cuts like brisket or short ribs, making it an excellent choice for soups and stews.
• Cabbage: Cabbage is a fantastic addition to this soup for several reasons. It has a mild, slightly sweet flavor that complements the richness of the beef, and it also holds up well during long simmering times, maintaining its texture without turning mushy. Plus, it’s packed with vitamins, fiber, and antioxidants.
• Tomato Paste: This ingredient is key in adding depth to the broth. Cooking the paste with the vegetables creates a subtle caramelized flavor that enhances the overall complexity of the soup without overwhelming the other ingredients.
• Beef Broth: The base of your soup, beef broth provides the foundation for flavor. Opt for a high-quality, low-sodium broth or stock to control the seasoning level. If you have time, homemade broth made from bones is an unbeatable choice for the richest flavor.

Expert Tips

• Browning the Beef: Don’t rush the searing process! Allow each piece of beef to develop a nice brown crust before turning it over. This step is crucial for building rich, deep flavor in the broth. If you rush it, you miss out on the Maillard reaction, which adds complexity to the soup.
• Cabbage Variations: If you’re not a fan of green cabbage, you can easily swap it out for napa cabbage or even kale. Both will add a slightly different flavor profile and texture, but they’ll still contribute a hearty, vegetable-forward element to the soup.
• Add Acid for Balance: To balance out the richness of the beef and vegetables, consider adding a splash of vinegar or a squeeze of lemon juice just before serving. This small addition will brighten the entire dish and cut through the heaviness.
• Make It Ahead: Soups like this always taste better the next day! Allowing the soup to cool, store it in an airtight container, and refrigerate. The flavors continue to meld and develop overnight. You can even freeze it in portions for an easy meal later.

Recipe Variations

• Spicy Kick: If you love spice, consider adding a pinch of red pepper flakes or a diced jalapeño pepper to the soup. It will infuse the broth with a gentle heat that’s perfectly balanced by the savory beef and vegetables.
• Vegetarian Version: For a meatless version, swap the beef for plant-based protein like lentils or chickpeas. You could also add more root vegetables like parsnips, sweet potatoes, or turnips to bulk it up.
• Herb Alternatives: If you don’t have thyme on hand, rosemary, oregano, or sage can work wonderfully in this soup. Each herb will bring a slightly different flavor profile but will still complement the beef and vegetables beautifully.
• Add More Greens: To up the nutritional value, throw in some spinach, kale, or Swiss chard toward the end of the cooking process. These leafy greens will wilt into the soup and add a lovely pop of color and extra vitamins.

Final Words

This Beef Vegetable Soup with Cabbage is one of those comforting meals that never goes out of style. It’s incredibly versatile, and once you’ve made it once, you can make it your own by adjusting ingredients and seasonings. The balance of tender beef, fresh vegetables, and the subtle sweetness of cabbage creates a bowl of hearty goodness that’ll leave everyone satisfied.

Whether you’re cooking it for yourself, a family dinner, or as part of a meal prep plan, this recipe provides a hearty, nutritious meal that’s easy to make and even easier to enjoy. Don’t forget to pair it with some warm, crusty bread to soak up every last drop of that delicious broth!