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A steaming bowl of Hearty Beef and Cabbage Soup with tender beef chunks, shredded cabbage, and carrots in a rich broth.

Ultimate Hearty Beef and Cabbage Soup

This is a deeply satisfying, restorative soup perfected through culinary science. It features chuck roast seared for rich flavor, simmered until fork-tender in a silky, gelatin-rich broth with hearty cabbage and potatoes. The result is a foolproof, one-pot meal that is the ultimate comfort food.
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Prep Time 45 minutes
Cook Time 2 hours 15 minutes
Total Time 3 hours
Servings: 8
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable or avocado oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and cut into 1/2-inch rounds
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 8 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 small head green cabbage about 2 lbs
  • 1 lb Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1/4 cup fresh parsley, chopped for garnish
  • Crusty bread, for serving

Equipment

  • Large heavy-bottomed Dutch oven or soup pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Paper towels
  • Ladle
  • Bowls for serving

Method
 

  1. Pat the beef cubes thoroughly dry with paper towels. Season liberally on all sides with salt and pepper.
  2. In a large Dutch oven or soup pot, heat the oil over medium-high heat until shimmering. Sear the beef in batches, without crowding, until deeply browned on all sides, about 3-4 minutes per batch. Transfer seared beef to a plate.
  3. Reduce heat to medium. Add the onion, carrots, and celery to the pot with a pinch of salt. Cook, stirring occasionally, until softened, about 8-10 minutes.
  4. Add the garlic and tomato paste and cook, stirring constantly, for 1 minute until fragrant.
  5. Pour in about 1 cup of the beef broth to deglaze the pot, scraping up the browned bits from the bottom.
  6. Return the seared beef and any juices to the pot. Add the remaining broth, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours.
  7. Add the cubed potatoes and chopped cabbage to the pot, submerging them in the broth. Return to a gentle simmer, cover, and cook for an additional 45 minutes to 1 hour, or until the beef is tender and potatoes are cooked through.
  8. Discard the bay leaves. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

Notes

For the best flavor, ensure the pot is very hot before searing the beef and do not crowd the pan. The soup tastes even better the next day after flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. For a thicker broth, you can mash a few potato pieces against the side of the pot before serving.