Craving something warm, hearty, and packed with flavors? This vegetable beef soup with cabbage is your go-to recipe for those chilly evenings or when you need a comforting meal that’s both nutritious and delicious.
Why This Recipe Works
- The combination of beef and vegetables creates a rich, deep flavor that’s both satisfying and comforting.
- Cabbage adds a wonderful texture and sweetness, making the soup more interesting.
- It’s a one-pot meal, meaning less cleanup and more time to enjoy your delicious creation.
- Perfect for meal prep, as the flavors deepen when stored in the fridge.
- Customizable to your taste with various vegetables and spices.
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 small cabbage, chopped
- 6 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. This step is crucial for developing flavor. Tip: Don’t overcrowd the pot; work in batches if necessary.
Step 2: Sauté the Vegetables
Add the onion, carrots, and celery to the pot. Cook until the vegetables start to soften, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Tip: The aroma at this stage is heavenly, so take a moment to enjoy it.
Step 3: Add the Cabbage and Liquids
Stir in the chopped cabbage, beef broth, water, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Tip: The cabbage will wilt down significantly, so don’t worry if it seems like a lot at first.
Step 4: Season and Simmer
Add the thyme, rosemary, salt, and pepper. Let the soup simmer uncovered for about 1 hour, or until the beef is tender and the flavors have melded together. Stir occasionally.
Step 5: Adjust and Serve
Taste the soup and adjust the seasoning if necessary. Serve hot, preferably with a slice of crusty bread on the side.
Tips and Tricks
For an even richer flavor, consider browning the beef in batches to avoid steaming. If you’re short on time, a pressure cooker can reduce the cooking time significantly. Adding a parmesan rind to the soup while it simmers can add a depth of flavor that’s hard to beat. For those who like a bit of heat, a pinch of red pepper flakes can add a nice kick. Lastly, this soup freezes beautifully, so don’t hesitate to make a big batch.
Recipe Variations
- Swap the beef for chicken or turkey for a lighter version.
- Add potatoes or sweet potatoes for extra heartiness.
- Include beans such as kidney or white beans for added protein and fiber.
- For a low-carb option, replace the potatoes with cauliflower.
- Experiment with different herbs like basil or oregano for a new flavor profile.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How can I thicken the soup? If you prefer a thicker soup, you can mash some of the potatoes or add a slurry of cornstarch and water towards the end of cooking.
Is this soup freezer-friendly? Yes, this soup freezes very well. Just cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months.
Summary
This vegetable beef soup with cabbage is a comforting, hearty meal that’s perfect for any day of the week. It’s packed with flavors, easy to make, and customizable to your liking. Plus, it’s a great way to get your veggies in!