This beef cabbage soup is a hearty one-pot recipe with slow-cooked flavor!

Tender chunks of beef are simmered in a rich tomato broth with cabbage, potatoes, and lots of savory seasonings.

Beef Cabbage Soup in a bowl with a spoon

A Nourishing One-Pot Soup

  • Hearty and tasty, this cabbage beef soup is a satisfying dish, perfect all week long.
  • Budget friendly, this cabbage soup is an easy way to stretch the budget and perfect for tossing in leftover veggies!
  • Add a fresh Caesar salad and some crusty baguette slices or some quick dinner rolls for sopping up that amazing broth!
seasonings , broth , oil , chuck roast , canned tomatoes , Worcestershire , cabbage , flour , onion , tomato paste , garlic , potatoes , celery and carrot with labels

Ingredients in Beef & Cabbage Soup

Beef – Chuck roast is my first choice as it is is very tender. If using stewing beef, you may need to add extra time before adding the vegetables.

Cabbage – Green cabbage is easy to find year-round and adds bulk to this soup

Broth – A beefy tomato broth gives beef cabbage soup its hearty flavor.

Vegetables—Any veggies work in this recipe! Toss in a frozen bag of peas, carrots, corn, and green beans.

Variations – Bulk up beef and cabbage soup by adding cooked egg noodles, white or brown rice, or quinoa.

Short on time? Use ground beef instead of chuck roast or toss in a bag of frozen meatballs in Step 4.

How to Make Beef and Cabbage Soup

  1. Season and brown the beef according to the recipe below.
  2. Saute the onion, celery, and carrot until tender. Add broth ingredients and simmer until the beef is fork-tender.
  3. Stir in cabbage and potatoes and cook (per recipe below) until tender.

pot of healthy Beef Cabbage Soup

How to Store Leftover Soup

  • Keep leftover beef cabbage soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
  • Freeze portions in zippered bags for up to 4 months and thaw overnight in the refrigerator before reheating.

Budget Friendly Soup

Did your family love this Beef Cabbage Soup? Be sure to leave a comment and a rating below!

pot of healthy Beef Cabbage Soup
5 from 28 votes↑ Click stars to rate now!
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Beef Cabbage Soup

Enjoy a bowl of cozy comfort with this beef cabbage soup!
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings 8

Equipment

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Ingredients  

  • 1 ½ pounds chuck roast cubed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 ribs celery chopped
  • 1 medium carrot chopped in ½ inch pieces
  • 4 cloves garlic minced
  • 6 cups beef broth
  • 28 ounces whole tomatoes with juices 1 can
  • 2 tablespoons tomato paste
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon dried oregano
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 6 cups cabbage chopped
  • 8 ounces russet potatoes peeled and diced ½ inch

Instructions 

  • Season the beef with salt and pepper and then toss with the flour.
  • In a large soup pot, heat the olive oil over medium heat. Add the beef in small batches and brown on each side, transfer to a bowl.
  • Add more oil if needed and add the onion, celery and carrot. Cook until the onion is tender. Add minced garlic and cook for 1 minute more.
  • Add in the browned beef, the broth, whole tomatoes, tomato paste, thyme leaves, oregano, Worcestershire sauce, and bay leaves. Bring to a boil over medium high heat, reduce to a low simmer and cover. Cook covered for 75 to 90 minutes or until the beef is fork tender.
  • Stir in the cabbage and potatoes and simmer covered for an additional 30 to 35 minutes or until tender.
  • Remove bay leaves. Taste and season with salt, pepper, and a pinch of sugar if needed.

Notes

Chuck roast is the most tender and will be tender in about 90 minutes. If using stewing beef, you may need to add an extra 30 minutes to the cooking time. The beef should be tender before adding the vegetables.
Store leftover soup in a covered container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. 
5 from 28 votes

Nutrition Information

Calories: 267 | Carbohydrates: 17g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 774mg | Potassium: 1168mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1592IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Soup
Cuisine American
pot of Beef Cabbage Soup with a ladle and a title
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hearty bowl of Beef Cabbage Soup with writing
Beef Cabbage Soup in the pot and in a ladle with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I’m so excited to try this! I have stew beef I need to use but have a question. The note says to cook the beef until tender before adding vegetables but some are sautéed at the beginning. Would you sautéed them the refrigerate or only wait to add the cabbage and potatoes?

    1. That’s a great question. I would wait to add the cabbage and potatoes – the carrots and celery help flavor the broth. You could certainly add a little bit of extra carrot when adding potatoes if you’d like. Enjoy the soup!

  2. I made it on Saturday. It is absolutely delicious! I have been eating it for days. I will be making this dish forever.5 stars

  3. Since my husband is an avid deer hunter, I used cubed venison instead of beef. Absolutely delicious. I served it with cheddar bay biscuits which was a big hit with the family. I love and try your recipes almost daily.
    Always a win, win!5 stars

  4. I made this minus the potatoes and used lots of corn, carrots, green beans and peppers. It was heaven! Thank you for your newsletters posting the latest highlighted recipes!5 stars