Lighthouse Point Yacht and Racquet Club Beef and Cabbage Soup
Warm, hearty, and packed with nourishing ingredients, the Lighthouse Point Yacht and Racquet Club Beef and Cabbage Soup is the ultimate comfort food for cool evenings. This rich and flavorful soup combines tender bites of beef stew meat, vibrant green cabbage, and a medley of fresh vegetables like carrots, celery, and onions, all simmered in a savory beef broth with aromatic spices, a touch of paprika, and a pop of brightness from red wine vinegar. A nod to classic homestyle cooking, this recipe is a satisfying one-pot meal that's easy to prepare and perfect for feeding the whole family. Garnished with fresh parsley and served with crusty bread, this soup delivers warmth and flavor in every spoonful. Whether you're seeking a hearty dinner idea or a cozy soup to enjoy throughout the week, this timeless dish brings comfort and sophistication to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat (bite-sized pieces)
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 small head green cabbage, chopped
- 1 14.5-ounce can diced tomatoes (with juice)
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the beef stew meat to the pot and brown on all sides (about 5-7 minutes). Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened (about 5 minutes).
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chopped cabbage to the pot, followed by the browned beef, diced tomatoes (with their juice), beef broth, bay leaf, thyme, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1 to 1.5 hours, or until the beef is tender and the flavors are well combined.
Stir in the red wine vinegar and taste for seasoning. Adjust salt and pepper if needed.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and sprinkle with chopped fresh parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 8517 mg | 370% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 43.6 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5639 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
