Friday, January 21, 2011

Cabbage and Beef Soup

Here's my soup of the week...a little beef..a lot of cabbage. Double up the meat if you want "Beef and Cabbage Soup".

1 lb beef chuck or stew meat, cut in 3/4 inch cubes
2 Tbl olive oil
1 large onion, diced
2 carrots. sliced
2 stalks celery, sliced
2 cloves minced garlic
2 Tbl Cavender's Greek Seasoning
1 Tbl paprika
1  14-16 oz can diced tomatoes
6 cups chicken or vegetable broth
4 cups water
3 cups peeled potatoes, cut in 3/4 inch cubes
1/2 head large cabbage, chopped
Salt and pepper to taste

In a large soup pot brown the meat in the olive oil . Add the onions,carrots, celery and garlic and cook, stirring often until the onions soften a bit. Stir in the Greek Seasoning, paprika, tomatoes, broth and water. Bring to a boil and then simmer for about an hour or until the meat becomes tender. Add the potatoes and cabbage and simmer for 20 to 30 minutes more. Salt and pepper to your liking.



  1. When I was reading this I realized it is almost identical to what we call "Boiled Dinner, I add rutabaga and parsnips. Next time I make it I'm going to use Cavender's too!
    Funny........we must hve been raised on the same street or something......yesterday lentils and last week Beef and Cabbage Soup and Boiled Dinner.

  2. Well, you know what they say about great minds!