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.
2.5poundsroast beef (with marbleized fat throughout)- cut into 2-3 inch chunks
kosher salt and freshly ground black pepper- to taste
5-6cupsmixture of water and lower-sodium beef broth- use 1/2 water, 1/2 packaged broth
For the soup:
2leeks (2 cups)- light green and white parts chopped
2stalkscelery (1 cup)- chopped
3carrots (3 cups)- chopped
1largecabbage (about 10 cups)- chopped
7-8cupslower-sodium beef broth- can use reserved broth
salt and pepper - to taste
For the tomatoes:
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.
** 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.