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A bowl of Beef and Cabbage Soup on a wooden board.
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Beef and Cabbage Soup

A hearty one-pot soup made with seared sirloin steak, green cabbage, gold potatoes, fire-roasted diced tomatoes, and aromatic vegetables. This easy beef and cabbage soup is perfect for cold weather meals and comes together in under an hour.
Course Soup
Cuisine American
Keyword beef and cabbage soup, cabbage beef soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Karen Gibson

Ingredients

  • 1 tablespoon olive or avocado oil
  • 1 pound beef , such as sirloin or flank, sliced into small pieces*
  • 1 teaspoon steak seasoning (or salt and black pepper)
  • 1 tablespoon flour
  • 1/2 medium onion , diced
  • 2 ribs celery , diced
  • 1 medium carrot , peeled and diced
  • 1 medium Yukon gold potato , scrubbed, peeled, and cut into 1/2” dice
  • 1 tablespoon dried Italian herb blend
  • 3 cups chicken or beef broth
  • 1 tablespoon Worcestershire sauce
  • 15 ounces fire-roasted diced tomatoes
  • 8 ounces green cabbage , washed and chopped into 1/2” pieces (about 4 cups)
  • 2 tablespoons fresh parsley , minced
  • 1/2 lemon

Instructions

  • Heat oil in a 4- to 5- quart soup pot or Dutch oven over medium until shimmering.
  • Season the beef with the steak seasoning and flour, tossing to coat the pieces evenly. Add to the pot. Stir the beef occasionally until browned on most sides, about 5 minutes (it won’t be cooked through at this point; that’s okay).
  • Add the onions, celery, carrots, potatoes, and herbs to the pot, and mix well with the beef. Let the vegetables begin to soften, stirring frequently, about 5 minutes.
  • Add the broth, Worcestershire sauce, tomatoes, and cabbage to the pot, stir well, and increase heat to medium-high, until the soup comes up to an active simmer (bubbles breaking the surface, but not a roiling boil). Adjust heat to main this simmer (lowering to medium), and partially cover the pot with a lid.
  • Let the soup cook for 15 to 20 minutes, or until the cabbage is softened but not wilted.
  • Before serving, mix of the parsley into the soup, and sprinkle the remainder on top.
  • Taste the soup and add more salt as needed, to taste. If the soup needs brightening, squeeze juice from half of the lemon, catching the seeds, and give it another taste.

Video

Notes

*A beef cut such as sirloin steak adds great flavor and texture, but for faster preparation, you can substitute lean ground beef.