Beef Cabbage Soup
Beef Cabbage Soup is a hearty fall favorite. Loaded with carrots, onions, shredded cabbage, chunky potatoes, ground beef, and white beans in a rich tomato broth topped with Parmesan and crusty bread.
- ½ to 1 lb ground beef
- 1 onion diced (about 1 cup)
- 2 carrots diced (about 1½ cups)
- 2 ribs celery diced (about ½ cup)
- 15 baby red potatoes large dice (about 2 cups of any diced potatoes)
- ½ t kosher salt
- 8 grinds fresh black pepper
- ½ head napa cabbage sliced then chopped into bite sized pieces (about 6 cups)
- 3 cloves garlic minced
- 28oz can diced tomatoes with juice (or a can of whole peeled tomatoes chopped)
- 1 can white beans, drained and rinsed any type
- 4 c chicken stock
- 1 c water
- 3 T fresh parsley chopped
- 1 t kosher salt
- shaved Parmesan cheese and crusty bread or saltines for serving
In a soup pot or dutch oven over medium heat, brown the beef.
When beef is browned, move it to the side of the pot and add onion, carrots, celery and potatoes. Season with salt and pepper and saute about 10 minutes, stirring occasionally (the fat from the beef should be enough not to add any oil but add olive oil if needed, fat can also be drained if it's too much).
Add the cabbage and garlic and cook a few more minutes.
Add tomatoes, beans, stock, water and parsley and season again with salt. Simmer soup about an hour or until potatoes are tender.
Serve soup with shaved Parmesan (use a vegetable peeler), more chopped parsley to garnish, and crusty bread or saltine crackers.