Beef and Cabbage Soup
Tender beef, buttery cabbage, fire-roasted tomatoes and Italian herbs come together in this nourishing soup.
Ingredients
- 1 pound stewing beef (e.g., chuck roast) , diced
- 1 tablespoon oil (I use avocado oil or ghee for high heat cooking)
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 30 ounces canned fire-roasted tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 2 teaspoons paprika
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 6 cups good beef broth
- 1 small head green cabbage , roughly chopped
- 1/2 cup packed drained sauerkraut (you can add more if you prefer)
- optional: 1/4 cup rice for added bulk
- fresh chopped parsley for serving
Instructions
- Heat the oil in a Dutch oven or heavy soup pot over medium-high heat and sear the beef on all sides. Transfer to a plate. Add the onions to the pot and cook until soft and translucent, 4-5 minutes. Add the garlic and cook for another minute. Stir in the tomato paste, Worcestershire sauce and seasonings. Return the beef to the pot. Add the broth and bring to a boil. Reduce the heat, cover and simmer for 45 minutes. Add the cabbage and sauerkraut (if using rice add it now), return to a simmer, and simmer for another 20 minutes or until the beef and cabbage are tender. Add salt and pepper to taste. Discard the bay leaf.Ladle soup into bowls and sprinkle with parsley. Serve with crusty bread and/or a green salad or a sweet and refreshing Waldorf Salad.
Nutrition
Calories: 262kcalCarbohydrates: 20gProtein: 22gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 52mgSodium: 1215mgPotassium: 1115mgFiber: 6gSugar: 10gVitamin A: 906IUVitamin C: 61mgCalcium: 141mgIron: 4mg
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