Yesterday may have technically been the first day of Spring, but when I took my dog out last night before we went to bed, I looked up to see that it was SNOWING. Yeah, so I’m still over here making hot soup because I’ve got a chill that I can’t seem to shake. I decided to make a Beef and Cabbage Soup this week because I’m taking advantage of post-St. Patrick’s Day cabbage sales and I’ve kind of been craving red meat lately. I love combining beef and cabbage because it has this awesome ability to fill you up without weighing you down. This soup is filling, but still surprisingly light, similar to my Beef and Cabbage Stir Fry.

Another reason I love this recipe is that it’s the perfect catch all for leftover vegetables that you may need to use up. I kept this base recipe super simple (and it’s still delish), but there are a number of other vegetables that I think would go really great in this soup, like celery, potato (small cubes), green bell pepper, or carrots. BUT, I would limit it to adding just 2 or 3 to avoid the pot getting too full.

I took advantage of canned “stewed” tomatoes for this recipe because I love their subtle sweetness and herb-infused flavor. These are quite common in grocery stores in the U.S., but I’m not sure if there is something similar in other countries. If not, I would substitute a large can of whole peeled tomatoes with juices, and perhaps double the herbs and add a small dose of brown sugar to the soup.

Beef and Cabbage Soup

Step by Step Photos

Finely dice a yellow onion and mince two cloves of garlic. Add them to a large soup pot with 2 Tbsp olive oil and then sauté over medium heat until the onions are soft (about 5 minutes).

Add one pound ground beef and continue to sauté until it is fully browned. If you’re using a higher fat content beef (15% or higher), you may want to drain the fat off after browning. I used 90% lean, so there wasn’t really anything to drain off.

Add two 15oz. cans of stewed tomatoes (with their juices) and about 5 cups of shredded cabbage. This was half of a small cabbage that weighed about 2 lbs. total (so about one pound was used for the soup). Also add 1/2 tsp dried oregano, 1/2 tsp dried basil, and a healthy does of freshly cracked pepper.

Add 6 cups beef broth and a tablespoon of Worcestershire sauce. Stir everything to combine. Place a lid on the pot and turn the heat up to high. Let the soup come to a boil, then once boiling, turn the heat down to low and let it simmer for about 30 minutes, or until the cabbage is very soft.

Once it’s done simmering, use a spoon to break up the larger pieces of tomatoes into smaller bits (they should be quite soft and easy to break apart). Give the soup a taste and add salt if needed.

Squeeze about a tablespoon of fresh lemon juice into the soup and add a handful of chopped fresh parsley. Stir to combine, give it one last taste to check to needed adjustments, and then serve. :)

Eat up!

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