The Easiest Cabbage Soup Recipe Around

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This cabbage soup recipe is by far simple to make that even the novice cook will be pleased with the results. The best comfort food recipe.

Comfort Food

This cabbage soup recipe is by far simple to make that even the novice cook will be pleased with the results. Don’t be surprised if this soup disappears quickly.

I have to confess, cabbage soup is probably one of my favorite soups of all time. For one reason it has a deep rich beef flavor and secondly it is extremely easy to make. It’s the perfect comfort food on a cold day for warming your soul.

What Makes It Good?

Using the proper cut of meat is essential for this soup. Choose a well marbled chuck roast as this will give the soup the most flavor.

The beef is not the only ingredient adding flavor. While the beef cooks some of the fluid evaporates or rather cooks off and instead of adding more water to the simmering pot I add beef stock. By adding the stock it guarantees no lost flavor.

Hey, it wouldn’t be cabbage soup without the cabbage. So, add a medium head of green cabbage, about five large carrots sliced, a few peeled and chopped potatoes, diced tomatoes and some tomato sauce and there you have yourself the most amazing cabbage soup. Oh, don’t forget the beef stock.

Did You Know?

Cabbage Soup is a well-known fad diet soup as it is low in calories. Yes, this soup is low cal. So you don’t have to feel guilty eating two or three bowls. And let me tell you it’s easy to do.

Let’s be clear…I am not sharing this recipe to promote dieting. I am sharing this recipe because it’s so darn good.

Anyway, I really don’t understand how it could be a “diet” soup. You can’t eat just one bowl.

So get ready and be prepared for this soup is one of the best comfort foods and it is sure to disappear right before your eyes.

Cabbage Soup Recipe

Ingredients

• 2-3 pounds chuck roast well marbled
• 1 medium head green cabbage
• 5 large carrots
• 1 can (28 ounce) diced tomatoes
• 1 can (15 ounce) tomato sauce
• 3 medium russet potatoes
• 8 cups water
• 32 ounces beef stock
• 1/2 cup vegetable or coconut oil
• salt and pepper to taste

Instructions

Add oil in a large stock pot on medium heat. Add the roast to the hot oil. Don’t be alarmed but the roast will stick to the pan. After it is seared it will break free. Then flip it over and sear the other side.

Then add water and tomato sauce to the roast. Cover and continue heating on medium heat for approximately 2 hours.

Peel potatoes and carrots. Cut into medium bite size squares. To make fancy cut vegetables I like using a crinkle cutter. Place cut veggies in a bowl of water, cover and set aside.

Check the roast for tenderness. Once the roast is almost tender to your liking drain water from the vegetables and add carrots, potatoes and beef stock. Continue heating on medium to medium low heat until the roast is tender.

Now, carefully remove meat from pot and cut up to desired sizes and return meat to pot. If the meat is real tender it may want to fall apart and that is okay. Then cut up the cabbage and add to the soup and continue cooking on medium heat. The soup will be ready when the vegetables are tender to your liking.

I hope you enjoy this Cabbage Soup as much as my family does!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING CABBAGE SOUP AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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