This hearty and nourishing soup is filled with tender beef, savory broth, and hearty vegetables like cabbage, carrots, and potatoes. It’s a comforting dish that’s perfect for cold days or when you want a filling meal packed with flavor and nutrients.

Cabbage and Beef Hot Pot Soup combines rich, tender beef with a blend of vegetables in a savory broth. It’s an easy-to-make soup that slowly simmers, allowing the flavors to develop fully. The cabbage absorbs all the savory goodness of the broth, making each bite rich and flavorful.

Ingredients:

  • 1 lb beef stew meat (or chuck roast, cut into chunks)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth (low sodium preferred)
  • 2 cups water
  • 1 small head of cabbage, chopped into bite-sized pieces
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 tablespoon soy sauce (optional for umami)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 bay leaf (optional)
  • 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions:

  1. Brown the beef:
    In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown the meat on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
  2. Sauté the onion and garlic:
    In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until they become soft and fragrant.
  3. Prepare the broth:
    Return the browned beef to the pot. Pour in the beef broth and water, stirring to combine. Add the soy sauce (optional), thyme, rosemary, bay leaf (if using), and a pinch of salt and pepper. Bring the soup to a simmer.
  4. Simmer the soup:
    Reduce the heat to low and let the soup simmer, uncovered, for about 45 minutes to 1 hour, until the beef is tender and the flavors are well combined.
  5. Add the vegetables:
    Add the chopped cabbage, carrots, and potatoes to the pot. Stir everything together and continue to simmer for another 30-40 minutes, or until the vegetables are tender.
  6. Final seasoning and serve:
    Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot and enjoy!

Nutrition (per serving, based on 6 servings):

  • Calories: 250 kcal
  • Protein: 25g
  • Carbohydrates: 20g
  • Fat: 12g
  • Fiber: 5g
  • Sugar: 6g
  • Sodium: 700mg

This Cabbage and Beef Hot Pot Soup is a filling, nutritious meal that’s perfect for chilly days or when you want a warm, comforting dish. It’s simple to make, and the slow simmering process ensures the beef is tender and the broth is full of flavor!