Beef Vegetable Soup with Cabbage
Marc and I have often joked that maybe we should call this blog, “We eat stuff out of bowls.” It’s true — we’re much more of a bowl-oriented couple than a plate-oriented couple. Part of that definitely has to do something with my serious soup addiction. Speaking of, I worked a half day today (thanks to a 10-hour Tuesday and an event tomorrow). I decided at the beginning of the week that I would cook something phenomenal for dinner, because I had a ton of time. Marc requested soup — but not a soup that I already knew how to make, something a little different.
I wanted to make cabbage soup, à la the tomato-based cabbage soup at the Au Bon Pain near my office. I also really wanted to attempt beef vegetable soup, which is a soup that my mom has totally mastered. I decided to combine the two — making a heartier version of the soup I grew up with. I should preface this recipe by saying that I hardly ever cook with beef. I definitely am not one of those people who craves a steak, and though there was a time where I craved a hamburger every now and again, about 5 years ago, Marc made me a burger so rare that the thought of beef made me ill for nearly a year. Despite this general beef avoidance, I am not opposed to beef broth at all — which is good, because I live for a great French Onion Soup.
When I told Marc that I wanted to make Beef Vegetable Soup with Cabbage, his face positively lit up. Marc has no beef aversion, but due to my general dislike and him making positive life choices on Weight Watchers, he doesn’t have it often. I am pretty sure we looked like a pair of amateurs at the Market Basket last weekend, as we picked our way through the beef section, trying to find the appropriate cut.
The soup turned out pretty well. True to form, I made a TON — we have two giant Tupperware containers FULL of soup leftovers. Next time, I might add extra tomatoes, but it was definitely good. Enjoy!
Beef Vegetable Soup with Cabbage
- 2 tbsp. olive oil
- 1 lb. stew meat, cut into small chunks
- 1 large onion, chopped
- 6 carrots, chopped
- 1 28-oz. can diced tomatoes, and the juice
- 1 medium head of cabbage, roughly chopped and divided
- 3 cloves garlic, minced
- 1 package of celery, chopped roughly, including tops (that’s where the flavor is, my Mama would say!)
- 8 or more cups of beef broth (I like Progresso broth)
- 2 bay leaves
- 3 tbsp. Worcestershire sauce
- 1 tbsp. sherry
- 1 tsp. garlic powder
- 1 tsp. Lawry’s seasoning salt
- 1 tsp. Italian seasoning (I used Mrs. Dash Italian Seasoning)
- Salt and pepper to taste
1. In a stock pot heat 1 tbsp. olive oil, sauté onions, celery and carrots.
2. While vegetables are cooking, heat remaining olive oil in a separate skillet. When hot, brown beef in batches. When beef is browned (but not cooked through!), move directly to a stock pot, using a slotted spoon. When all beef is browned, add broth, tomatoes, spices, Worcestershire sauce and sherry to stock pot. Bring to a boil slowly.
3. Saute 1/2 of the cabbage in rendered beef fat. When cabbage is soft, add to stockpot. Saute second batch in pan, scraping up any brown bits with a wooden spoon. Reserve this cabbage — you will include this later.
4. When soup has reached a rapid boil, reduce heat. Let soup simmer for at least 1 hour — but obviously it will be better if you cook it longer. About 30 minutes before serving, add reserved cabbage and let cook a bit. This will be a little firmer than the cabbage already in the soup.
5. Serve with noodles or a crusty bread and enjoy! 🙂