This beef cabbage soup is a hearty one-pot recipe with slow-cooked flavor!
Tender chunks of beef are simmered in a rich tomato broth with cabbage, potatoes, and lots of savory seasonings.
A Nourishing One-Pot Soup
- Hearty and tasty, this cabbage beef soup is a satisfying dish, perfect all week long.
- Budget friendly, this cabbage soup is an easy way to stretch the budget and perfect for tossing in leftover veggies!
- Add a fresh Caesar salad and some crusty baguette slices or some quick dinner rolls for sopping up that amazing broth!
Ingredients in Beef & Cabbage Soup
Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.
Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup
Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.
Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.
Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.
How to Make Beef and Cabbage Soup
- Season and brown the beef according to the recipe below.
- Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
- Stir in cabbage and potatoes and cook (per recipe below) until tender.
How to Store Leftover Soup
- Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.
Budget Friendly Soup
Slow Cooker Vegetable Beef Soup
Creamy Sausage & Cabbage Soup
Vegetable Barley Soup
Did your family love this Beef Cabbage Soup? Be sure to leave a comment and a rating below!
Beef Cabbage Soup
Equipment
Ingredients
- 1 ½ pounds chuck roast cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion diced
- 3 ribs celery chopped
- 1 medium carrot chopped in ½ inch pieces
- 4 cloves garlic minced
- 6 cups beef broth
- 28 ounces canned whole tomatoes with juices, 1 can
- 2 tablespoons tomato paste
- ½ teaspoon dried thyme leaves
- ¼ teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 6 cups chopped cabbage
- 8 ounces russet potatoes peeled and diced ½ inch
Instructions
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Season the beef with salt and pepper and then toss with the flour.
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In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.
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Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.
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Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.
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Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.
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Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Soup
Cuisine American
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I’m so excited to try this! I have stew beef I need to use but have a question. The note says to cook the beef until tender before adding vegetables but some are sautéed at the beginning. Would you sautéed them the refrigerate or only wait to add the cabbage and potatoes?
That’s a great question. I would wait to add the cabbage and potatoes – the carrots and celery help flavor the broth. You could certainly add a little bit of extra carrot when adding potatoes if you’d like. Enjoy the soup!
I made it on Saturday. It is absolutely delicious! I have been eating it for days. I will be making this dish forever.
I’m so glad you loved it Keri!
Since my husband is an avid deer hunter, I used cubed venison instead of beef. Absolutely delicious. I served it with cheddar bay biscuits which was a big hit with the family. I love and try your recipes almost daily.
Always a win, win!
So happy you enjoyed it, Linda!
I made this minus the potatoes and used lots of corn, carrots, green beans and peppers. It was heaven! Thank you for your newsletters posting the latest highlighted recipes!
So happy you enjoyed it!
Good morning,as always great recipe
Thank you very much! I am glad you enjoyed it.