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Beef and Cabbage Soup
Enjoy a hearty and delicious beef and cabbage soup. Perfect for cold days, it's a filling meal that’s simple to make and full of nutrients.
Course
dinner, Soup
Cuisine
American
Keyword
beef chuck, cabbage, carrot
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
4
Calories
873
kcal
Author
Corrie
Ingredients
1
pound
beef chuck
cut into cubes
1
small head of cabbage
chopped
2
medium-sized potatoes
peeled and diced
2
medium-sized carrots
peeled and sliced
4
cups
chicken broth
Salt and pepper to taste
Instructions
In a large pot, brown the beef cubes over medium heat. Remove and set aside.
In the same pot, add the chopped cabbage, carrots, and potatoes. Sauté for 5 minutes.
Add the browned beef back into the pot.
Pour in the chicken broth.
Bring to a boil, then reduce to a simmer.
Cover and cook for about 1 hour, or until the meat and vegetables are tender.
Add salt and pepper to taste.
Serve hot.
Notes
Season Well
: Don't forget to taste and adjust salt and pepper as you go.
Meat Quality
: Use a good quality beef for better flavor.
Low and Slow
: Let the soup simmer at a low heat to meld the flavors together.
Fresh Veggies
: Fresh vegetables are always better, but frozen can work in a pinch.
Leftovers
: This soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months.
Nutrition
Calories:
873
kcal
|
Carbohydrates:
4
g
|
Protein:
93
g
|
Fat:
54
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
27
g
|
Trans Fat:
3
g
|
Cholesterol:
332
mg
|
Sodium:
3855
mg
|
Potassium:
1675
mg
|
Sugar:
4
g
|
Vitamin A:
78
IU
|
Calcium:
115
mg
|
Iron:
10
mg