Beef and Red Cabbage Soup

Beef and Red Cabbage Soup
  • PREP TIME
    15 mins
  • COOK TIME
    2 hrs 15 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    6 People
  • VIEWS
    18

A deeply satisfying and vibrant soup, perfect for cooler evenings. This hearty creation transforms humble ingredients into a flavorful and nourishing meal, with a hint of cumin adding warmth and depth.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    67 mg
  • Fiber
    8 g
  • Protein
    29 g
  • Saturated Fat
    5 g
  • Sodium
    1624 mg
  • Sugar
    10 g
  • Fat
    14 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a large soup pot or Dutch oven, heat the olive oil (if using) over medium-high heat. (2 minutes)

Image Step 02
02 Step

Recipe View Add the ground beef and cook, breaking it up with a spoon, until browned and crumbly. Drain off any excess grease. (5-7 minutes)

Image Step 03
03 Step

Recipe View Add the diced red onion and chopped carrot to the pot and sauté until the onion becomes translucent, about 5 minutes, adding the minced garlic during the last minute to prevent burning. (5 minutes)

Image Step 04
04 Step

Recipe View Stir in the coarsely chopped red cabbage, beef broth, water, rinsed pinto beans, tomato paste, salt, cumin, and black pepper. (2 minutes)

Image Step 05
05 Step

Recipe View Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for at least 2 hours, or up to 3 hours for a richer flavor. Stir occasionally to prevent sticking. (2-3 hours)

Image Step 06
06 Step

Recipe View Taste and adjust seasonings as needed. Serve hot.

For a richer flavor, brown the ground beef in batches to avoid overcrowding the pot.
Consider adding a bay leaf during simmering for extra depth of flavor; remove before serving.
If you prefer a smoother soup, use an immersion blender to partially blend it after simmering.
This soup tastes even better the next day, as the flavors have time to meld.
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley for a beautiful presentation.

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Julie Wiegandlindgren

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 6 Ratings)
Total Reviews: (5)
  • Palma Cummings

    This is my go-to recipe for a hearty and healthy soup. Thank you for sharing!

  • Roger Bogisich

    My family loved this soup, even my picky eaters! I pureed half of it for a smoother texture.

  • Regan Olson

    I substituted kidney beans for pinto beans, and it was delicious! Great recipe!

  • Tyreek Batzwolf

    This soup is so easy to make and tastes amazing! The cumin is a game-changer.

  • Kyla Trantow

    I added a bay leaf and it really enhanced the flavor. Definitely making this again!

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