Hearty Cabbage and Potato Soup with Beef

Hearty Cabbage and Potato Soup with Beef

This comforting cabbage and potato soup is a classic one-pot meal that brings warmth and satisfaction to your table. Loaded with tender beef, fresh vegetables, and aromatic herbs, it’s the perfect dish for chilly evenings or whenever you crave something hearty and nourishing. Simple to prepare and incredibly delicious, this soup is sure to become a family favorite.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 medium head green cabbage, chopped
• 4 medium potatoes, peeled and cubed
• 1 large onion, diced
• 4 cloves garlic, minced
• 6 cups beef broth
• 2 cups water
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. Heat oil in a large pot over medium-high heat. Brown the beef in batches for 3-4 minutes per side, then set aside.
2. Add diced onion to the pot and cook for 3 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute.
3. Return beef to the pot. Add beef broth, water, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 45 minutes.
4. Add potatoes and cabbage. Simmer for another 25-30 minutes until vegetables are tender and beef is very soft.
5. Remove bay leaves. Season with salt and pepper to taste. Serve hot.

Practical Tips

• Enhance the flavor: Add a splash of apple cider vinegar or Worcestershire sauce at the end of cooking for extra depth and tanginess.
• Prep ahead: You can prepare all your vegetables the night before and store them in separate containers in the refrigerator, making cooking day much faster.
• Adjust thickness: If you prefer a thicker soup, simmer uncovered for the last 10 minutes, or add a slurry of cornstarch and water to reach your desired consistency.

How to Store

This soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. You can also freeze it for up to 3 months. Simply thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little extra broth if needed.

Common Questions

Can I use a different cut of beef? Yes, beef chuck is ideal for soup because it becomes tender when simmered, but you can also use brisket or stewing beef. Avoid lean cuts as they may become tough.

Can I make this soup vegetarian? Absolutely. Omit the beef and use vegetable broth instead of beef broth. Add extra potatoes or beans for heartiness, and increase the cooking time of the vegetables slightly.

What can I serve with this soup? Crusty bread, cornbread, or a simple green salad pairs wonderfully with this hearty soup for a complete meal.