Beef Cabbage Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef and cabbage soup with tomatoes, potatoes, and aromatic vegetables. Slow-simmered until rich and deeply flavored, it's a classic comfort dish perfect for a satisfying lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ pounds beef 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 canned 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 chopped green cabbage
- 8 ounces russet potatoes (peeled and diced ½ inch)
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 55m
- Sodium
- 1090mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 670mg
- Calcium
- 55mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1090MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.