Description
A warm and filling beef and cabbage soup that is perfect for chilly days.
Ingredients
- 700 g beef stew meat, cut into bite-size pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- ½ medium green cabbage, chopped
- 400 g canned diced tomatoes
- 1.2 liters beef broth
- 2 tbsp tomato paste
- 2 medium potatoes, peeled and diced
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 bay leaf
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season the beef with salt and pepper. Add it to the pot in batches and brown on all sides, about 4–5 minutes per batch. Transfer to a plate.
- In the same pot, add the onion, carrots, and celery. Cook for 4–5 minutes until they begin to soften. Add the garlic and cook for another 30 seconds.
- Stir in the tomato paste and cook for 1 minute. Add the browned beef back to the pot along with the diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, bay leaf, and black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 40–45 minutes, or until the beef becomes tender.
- Add the diced potatoes and chopped cabbage. Continue simmering uncovered for 20–25 minutes, until the potatoes are tender and the cabbage is soft but not mushy.
- Remove the bay leaf. Taste and adjust the salt and pepper. Stir in fresh parsley and serve hot.
Notes
- Serve with crusty bread, garlic bread, cornbread, or a simple green salad.
- Add 100 g cooked rice, barley, or small pasta during the final 15–20 minutes of cooking for an extra hearty meal.
- Refrigerate leftovers in an airtight container for up to 4 days. The soup can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg