Go Back
Top-down look at a bowl of beef vegetable soup with cabbage, chunks of beef, carrots, leeks, celery, and tomato sauce in beef broth.

Beef Vegetable Soup with Cabbage

Hearty beef vegetable soup with cabbage, made with tender shredded roast beef and a rich broth. A satisfying one-pot meal for cold days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

Beef and Broth Base
  • 2 Tablespoons olive oil
  • 2.5 pounds roast beef (with marbleized fat throughout), cut into 2-3 inch chunks
  • kosher salt and freshly ground black pepper, to taste
  • 3 Tablespoons tomato paste
  • 5-6 cups mixture of water and lower-sodium beef broth (use 1/2 water, 1/2 packaged broth)
Vegetable Soup Base
  • 1 Tablespoon olive oil
  • 2 leeks (2 cups) light green and white parts chopped
  • 2 stalks celery (1 cup) chopped
  • 4 carrots (3 cups) chopped
  • 4 cloves garlic, minced
  • 1 medium cabbage (about 10 cups) chopped
  • 15 oz. tomato sauce
  • 7-8 cups lower-sodium beef broth (can use reserved broth)
  • 1 teaspoon thyme
  • 1 Tablespoon Worcestershire sauce
  • 3 bay leaves
  • salt and pepper, to taste

Method
 

Beef and Broth Base

  1. Brown the Beef:

    Heat 2 Tbsp olive oil in a large stockpot over medium-high. Cut the roast into 2-3 inch pieces; season generously with salt and pepper. Brown the beef pieces on all sides, using tongs to turn and hold them. Avoid overcrowding; brown in two batches if necessary.

  2. Simmer and Shred Beef:

    Transfer the meat to a plate. Add 3 Tbsp tomato paste and 5-6 cups of a 1:1 water and lower-sodium beef broth blend to the pot. Scrape up any browned bits from the bottom. Return the beef to the pot. Simmer on medium heat for 1.5 to 2.5 hours, until fork-tender. Remove beef to a plate; once cool, shred. Set aside the cooking liquid.
Vegetable Soup Base

  1. Sauté Vegetables:

    In the same stockpot, warm 1 Tbsp olive oil over medium-high. Add the chopped leeks, celery, carrots, 1 tsp thyme, and salt and pepper to taste. Sauté for 4-5 minutes until slightly softened. Add 4 minced garlic cloves and cook for 30 seconds more.

  2. Simmer Soup with Cabbage:

    Pour in 15 oz tomato sauce and 7-8 cups lower-sodium beef broth (use reserved liquid if desired); stir. Add the chopped cabbage (about 10 cups), 1 Tbsp Worcestershire sauce, 3 bay leaves, and salt and pepper to taste. Bring to a boil, then reduce to a simmer. Return the shredded beef to the pot. Cook until cabbage is wilted. Adjust seasoning as needed.

  3. Serve with Bread:

    Serve with crusty bread of your choice.