Cabbage Beef Potato Soup (Print Version)
Tender beef with cabbage and potatoes cooked slow in a flavorful savory broth for a warming dish.
# What You Need:
→ Meats
01 - 1.1 lbs beef stew meat, cut into 3/4-inch cubes
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 medium potatoes, peeled and cut into 3/4-inch cubes
05 - 3 large carrots, sliced
06 - 1/2 medium head cabbage (about 1.1 lbs), chopped
07 - 2 celery stalks, sliced
→ Broth & Liquids
08 - 6 cups beef broth
09 - 14 oz canned diced tomatoes with juice
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons vegetable oil
# Directions:
01 - Heat vegetable oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides for approximately 5 minutes. Remove beef from pot and set aside.
02 - In the same pot, add onion, garlic, celery, and carrots. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
03 - Stir in tomato paste and cook for 1 minute to develop flavor and caramelize slightly.
04 - Return browned beef to the pot. Add potatoes, cabbage, diced tomatoes with juice, bay leaves, thyme, smoked paprika, and beef broth. Mix thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until beef is tender and vegetables are cooked through.
06 - Remove bay leaves and discard. Taste soup and adjust salt and pepper seasoning as needed.
07 - Ladle hot soup into bowls. Garnish with fresh parsley if desired.
# Insider Tips:
01 -
- The broth develops a depth that tastes like it simmered all day even though it is ready in under two hours
- It is one of those rare soups that actually tastes better the next day making it perfect for meal prep
02 -
- Do not skip the step of browning the beef first it creates the foundation for the entire soup
- The cabbage may seem like a lot at first but it will cook down significantly and add natural sweetness
03 -
- A splash of Worcestershire sauce added during the last 10 minutes of simmering adds an umami boost
- Skim any fat that rises to the top after refrigerating for a lighter but still flavorful version