Shredded Beef Cabbage Soup with Tomatoes is a satisfying soup, filled with tender beef, cabbage, other veggies, and topped with roasted tomatoes. This one is loaded with protein and fiber, and will fill you up for hours.
Soup Season is definitely my favorite season of the year. Growing up in the Midwest with snowstorms and snow days, I am constantly thinking about how soup makes bad weather cozy and comforting. Our Texas winters are short, but I still occasionally make soup in October and April, just because it feels right. I’ve been known to turn our air conditioning down, just to enjoy the warmth of a bowl of hot soup.
My recipes on my blog represent what my family likes to eat. Now that I’ve got a good variety, I cook from my recipes 95% of the time. So when my sister, Jackie, asked me to concoct a beef and cabbage soup for her, I wholeheartedly said yes and went right to work.
My primary goals for creating this soup were:
- Flavor. When cooking the beef, I seared it to keep it tender. I also used plenty of salt and pepper, and tomato paste.
- Lean and mean. Jackie eats pretty clean and lower carb, so I used rice as an optional ingredient, and kept the soup base to mostly beef and veggies.
- Variety. I love to try new things, so I used leeks instead of onions, and included roasted tomatoes for a flavor punch.
The picture collage below shows 1) the raw beef roast, 2) the roast chopped in chunks, and liberally salt and peppered, 3) the beef after cooking, and 4) the shredded beef. Choose a cut of beef with marbleized fat running through it. This will make for tender beef.
You could make the beef in many ways.
- On the stove top (like the directions in my recipe).
- In a roaster in the oven. Sear it, and cover with water/broth to roast.
- In a slow cooker. Brown it, cover with with water/broth, and let it cook all day (or the day before).
- Use an instant pot. Sear it right in the instant pot (sauté function), cover with with water/broth to cook. Pressure cook for 50-60 minutes, then slow release.
Most of my soups are loaded with vegetables. This one is heavy on cabbage, but I also used carrots, celery, leeks (instead of onion), and garlic.
How to clean leeks.
- Cut off the top of the leeks and most of the dark green stems.
- Slice in half the long way (picture #3 below), and then slice in strips (the short way).
- Soak the strips of leeks in a bowl full of cold water (picture #4 below), and use your fingers to stir around, breaking the dirt loose.
- Rinse the leeks several times until all the dirt is gone.
You can, of course, use onion instead of leeks in this soup.
To make this soup on a weeknight, follow these steps.
- Make the beef the day before, or on the weekend. Chop up all the veggies.
- Store the shredded beef in one container, and the reserved broth in another. Also, keep the veggies in another container.
- The day you want to cook the soup, remove ingredients and prepare. Start with step three in the recipe below.
Prepping food on the weekend is key to intentional eating. Instead of grazing when you are hungry, you have meals ready to go, or ready to cook up quickly.
The roasted tomatoes are a flavor bomb when serving this Beef and Cabbage Soup. They take minutes to prepare. Just 1) clean them, 2) drizzle with olive oil, salt and pepper, 3) spread on a sheet pan, 4) broil until cooked and slightly browned.
What to serve WITH this soup?
Make this soup recipe next: Detox Lentil Soup
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Shredded Beef Cabbage Soup with Tomatoes
For the beef:
- 2 Tablespoons olive oil
- 2.5 pounds roast beef (with marbleized fat throughout) - cut into 2-3 inch chunks
- kosher salt and freshly ground black pepper - to taste
- 3 Tablespoons tomato paste
- 5-6 cups mixture of water and lower-sodium beef broth - use 1/2 water, 1/2 packaged broth
For the soup:
- 1 Tablespoon olive oil
- 2 leeks (2 cups) - light green and white parts chopped
- 2 stalks celery (1 cup) - chopped
- 3 carrots (3 cups) - chopped
- 4 cloves garlic - minced
- 1 large cabbage (about 10 cups) - chopped
- 15 oz. tomato sauce
- 7-8 cups lower-sodium beef broth - can use reserved broth
- 1 teaspoon thyme
- 1 Tablespoon Worcestershire sauce
- 3 bay leaves
- salt and pepper - to taste
For the tomatoes:
- 3 cups cherry tomatoes
- 1 Tablespoon olive oil
- salt and pepper - to taste
- brown rice (optional) - cooked
- Prepare the beef: In a large stockpot, heat olive oil over medium high heat. Cut the roast into large chunks. Salt and pepper the meat liberally. Brown the beef chunks on all sides, using a tongs to turn/hold the beef. Be careful to not crowd the meat. You may need to brown in two sessions.
- Remove the meat to a plate, and add tomato paste and broth/water to stock pot. Deglaze the pan by stirring up all the brown bits from the bottom of the pan. Add the beef back in, and cook on medium heat for approximately 1.5 - 2.5 hours, or until it is fork tender. Remove meat to plate, and when cooled, shred. Reserve the broth to use later.
- Prepare the soup. Using the same stock pot, heat olive oil to medium high heat, and add the leeks, celery, carrots, thyme, and salt and pepper. Sauté until slightly softened (approximately 4-5 minutes). Add garlic during the last 30 seconds.
- Add tomato sauce and beef broth (can use reserved broth) to pot, and stir. Add the chopped cabbage, Worcestershire sauce, bay leaves, and salt and pepper to taste, and bring mixture to a boil. Reduce heat to simmer, and add shredded beef back in pan. Cook until cabbage is wilted. Check seasonings.
- Meanwhile, preheat oven to broil. Spread the cherry tomatoes on a baking sheet, and drizzle with olive oil, and salt and pepper. Place in oven until roasted and browned. Watch carefully because this will only take a few minutes.
- When soup is done, add half of the cherry tomatoes. Serve the soup with remaining tomatoes and rice (optional), and with extra freshly ground black pepper.