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Beef and Cabbage Soup

A cozy, hearty meal featuring tender beef, soft cabbage, and savory broth.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 1.5 pounds beef chuck roast cut into 1-inch cubes
  • 1 medium green cabbage chopped
  • 1 large onion diced
  • 3 carrots peeled and sliced
  • 4 cloves garlic minced
  • 6 cups beef broth low-sodium preferred
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Brown the Beef: Heat olive oil in your pot over medium-high heat. Add the beef cubes in a single layer (work in batches if needed). Let them sear without stirring for 3–4 minutes until a golden-brown crust forms. Flip and brown the other side.
  • Sauté the Aromatics: Reduce heat to medium. Add onions, carrots, and garlic to the pot. Cook for 4–5 minutes, stirring often, until onions turn translucent. Scrape the bottom of the pot to loosen any browned bits.
  • Add Tomato Paste and Spices: Stir in the tomato paste, paprika, and thyme. Cook for 1–2 minutes until the paste darkens slightly.
  • Simmer the Soup: Pour in the beef broth and return the beef to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes. Check the beef—it should be fork-tender. If it’s still tough, cook another 10–15 minutes.
  • Cook the Cabbage: Stir in chopped cabbage. Cover and let it simmer for 10–15 minutes until the cabbage is soft but not mushy. Season with salt and pepper to taste. Serve hot!