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5 from 9 votes

Cabbage and Beef Soup

This hearty soup is a perfect dinner on a chilly night.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Soup
Cuisine: Comfort Food
Servings: 8 servings
Calories: 251kcal
Author: Lisa Grant

Ingredients

  • 1 ½ pound beef roast, bottom round, chuck, brisket, etc, cut into 4 pieces
  • 1 Tablespoon olive oil
  • 1 large onion peeled and chopped
  • 3 large carrots cleaned and chopped
  • 1 large head of cabbage cored and chopped
  • 32 ounces beef broth
  • 2 cups water plus more if needed
  • 1 can 15 ounces diced tomatoes
  • the juice from 2 medium sized lemons
  • ¼ to ½ cup sugar Depending how sweet you like this soup.
  • 2 Tablespoons tomato paste
  • salt and pepper to taste

Instructions

  • In a large soup pot, saute the beef roast in the olive oil on medium heat until brown. Add onions and carrots. Saute until veggies are wilted.
  • Add cabbage, broth, water, tomatoes, lemon juice, sugar and tomato paste. Stir, cover and simmer on low for 2 to 3 hours or until meat is tender and will shred with a fork.
  • Add salt and pepper to taste. Extra water can be added while cooking if soup gets too thick.

Notes

Notes:
This soup is a sweeter type of soup than many are used to. Start with ¼ brown sugar then add more if you like it sweeter. 

Nutrition

Calories: 251kcal | Carbohydrates: 23g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 560mg | Potassium: 668mg | Fiber: 3g | Sugar: 18g | Vitamin A: 3995IU | Vitamin C: 44.8mg | Calcium: 70mg | Iron: 2.6mg