Beef Vegetable Soup with Cabbage

4.74 from 23 votes

Beef Vegetable Soup with Cabbage

Beef Vegetable Soup with Cabbage is a satisfying soup, filled with tender beef and tons of veggies, including cabbage. This one is loaded with protein and fiber, and will fill you up for hours.

Course Soup

Cuisine American

Keyword Beef Cabbage Soup, Shredded Beef Cabbage Soup

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 422kcal

Author Sue Ringsdorf

Ingredients

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
4 carrots (3 cups) - chopped
4 cloves garlic - minced
1 medium 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

Instructions

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.
2 Tablespoons olive oil, 2.5 pounds roast beef (with marbleized fat throughout), kosher salt and freshly ground black pepper
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.
3 Tablespoons tomato paste, 5-6 cups mixture of water and lower-sodium beef broth
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.
1 Tablespoon olive oil, 2 leeks (2 cups), 2 stalks celery (1 cup), 4 carrots (3 cups), 1 teaspoon thyme, salt and pepper , 4 cloves garlic
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.
15 oz. tomato sauce, 7-8 cups lower-sodium beef broth, 1 medium cabbage (about 10 cups), 1 Tablespoon Worcestershire sauce, 3 bay leaves
Serve with some crusty bread of your choice.

Notes

** You can make the beef on your stove top, slow cooker, instant pot, or in a roasting pan in the oven. Just cook it until it falls apart easily.

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