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Hearty Cabbage Beef Soup - A Cozy, Satisfying Classic

This is the kind of soup you make when you want something warm, filling, and simple. It’s old-fashioned in the best way: tender beef, soft cabbage, and a rich tomato broth that tastes even better the next day. You don’t need fancy ingredients or special skills—just a big pot and a little time.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients
  

  • 1.5 pounds beef (stew meat cut into 1-inch cubes or 85–90% lean ground beef)
  • 2 tablespoons olive oil (divided)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups green cabbage, chopped (about half a medium head)
  • 3 medium carrots, peeled and sliced
  • 2 medium potatoes, peeled and diced (Yukon Gold or Russet)
  • 1 can (14.5–15 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce (or crushed tomatoes)
  • 6 cups beef broth (low-sodium recommended)
  • 1 tablespoon tomato paste (optional, for richer flavor)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1–2 teaspoons Worcestershire sauce (optional, for depth)
  • Fresh parsley, chopped, for garnish (optional)

Instructions
 

  • Prep the veggies: Dice the onion, mince the garlic, chop the cabbage, slice the carrots, and dice the potatoes. Keep everything ready by the stove.
  • Brown the beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Pat the beef dry, season with salt and pepper, and brown in batches until well-seared. Remove to a plate. If using ground beef, brown it and drain excess fat before proceeding.
  • Sauté aromatics: Add the remaining 1 tablespoon olive oil to the pot. Add the onion and a pinch of salt. Cook 3–4 minutes until softened, then stir in the garlic for 30 seconds.
  • Build the base: Stir in tomato paste (if using) and cook 1 minute. Add smoked paprika and thyme; toast briefly to bloom the spices.
  • Deglaze and combine: Pour in a splash of broth and scrape up the browned bits. Return the beef to the pot, then add the diced tomatoes, tomato sauce, remaining broth, bay leaf, carrots, and potatoes.
  • Simmer: Bring to a gentle boil, then reduce to a simmer. Cover partially and cook 25–30 minutes (ground beef) or 45–60 minutes (stew meat) until the beef is tender and potatoes are soft.
  • Add the cabbage: Stir in the chopped cabbage and Worcestershire. Simmer another 10–15 minutes until the cabbage is tender but not mushy.
  • Taste and adjust: Season with more salt and pepper. If the broth tastes flat, add a splash of Worcestershire or a squeeze of lemon for brightness.
  • Serve: Ladle into bowls and garnish with fresh parsley. Pair with crusty bread or a simple side salad.