Beef and Cabbage Soup

Ham, beef, beans, and lots of vegetables make this soup a filling meal for a cold winter day.

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  • Bouquet Garni*
  • 1 pound country or smoked bacon or 8 ounces prosciutto, diced
  • 1 1/2- 2 pounds beef shank cross cuts
  • 6 cups water
  • 1 1/2 pounds new potatoes, quartered
  • 2 medium yellow onions, coarsely chopped (1 cup)
  • 4 medium carrots, peeled and quartered crosswise
  • 2 turnips, peeled and quartered (12 oz. total)
  • 1 15 - 19 ounce can navy or cannellini beans, undrained
  • 4 cloves garlic, minced
  • 4 cups coarsely chopped cabbage
  • Kosher salt or salt
  • Thickly sliced hearty country bread, toasted and rubbed with olive oil and garlic
Bouquet Garni
  • 1 10 inch square double-layered 100 percent cloth cheesecloth
  • 2 bay leaves
  • 8 sprigs parsley
  • 12 lightly crushed whole black peppercorn
  • 4 - 5 sprig fresh thyme
  • 4 - 5 sprig fresh marjoram

Prepare Bouquet Garni; set aside. In a 10- to 12-quart kettle or Dutch oven cook bacon until crisp, stirring frequently. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons drippings in pan**. Brown beef shanks on both sides in reserved drippings. Add water, potatoes, onions, carrots, turnips, undrained beans, garlic, and Bouquet Garni. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Add cabbage; cover and simmer 30 minutes more or until meat is tender.
Discard Bouquet Garni. Remove beef shanks; cool slightly. Remove meat from bones and shred; return to soup. Skim fat from soup. Heat through. Stir in cooked bacon or prosciutto. Season to taste with salt.
To serve, transfer soup to a tureen. Place a slice of bread in bottom of soup plate and ladle soup over bread. Makes 8 main-dish servings.
Bouquet Garni
Cut a 10-inch square of double-layered 100 percent cotton cheesecloth. Place bay leaves, parsley, lightly crushed whole black peppercorns, thyme and marjoram on center of cheesecloth. Draw up four corners of square to create a bag and secure with clean kitchen string.


  • **

    If using prosciutto, add oil, if necessary, to equal 2 tablespoons.

nutrition information

Per Serving: cal. (kcal) 548, Fat, total (g) 23, chol. (mg) 45, sat. fat (g) 10, carb. (g) 48, fiber (g) 8, pro. (g) 26, vit. A (IU) 7531, vit. C (mg) 31, sodium (mg) 925, calcium (mg) 111, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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