Tomato Beef Soup

Some soups taste like a hug, and this tomato beef soup is one of them. Tender chunks of beef, soft potatoes, sweet carrots and silky cabbage simmer together in a bright tomato broth that tastes like it cooked all day.

The trick is to let the vegetables do the work. Instead of pouring in a lot of water, the cabbage and tomatoes release their own juices, so the broth ends up sweet, savory and wonderfully concentrated.

Why You Will Love This Tomato Beef Soup

• Rich, concentrated broth with a naturally sweet tomato flavor.
• Tender beef and hearty vegetables in every spoonful.
• Simple pantry ingredients and one pot.
• Even better the next day.

Recipe at a Glance

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6

Ingredients

• 1½ lb beef chuck roast, cut into 1-inch cubes
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper
• 2 tablespoons oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 5 ripe tomatoes, chopped
• 2 carrots, sliced
• 2 medium potatoes, cubed
• ½ small green cabbage, chopped
• 2 bay leaves
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• Fresh parsley or scallions, for garnish

Ingredient Notes

• Beef: Chuck becomes tender after a slow simmer. Beef shank is a great alternative.
• Tomatoes: Ripe fresh tomatoes give the sweetest broth. A 28-oz can of crushed tomatoes works in winter.
• Cabbage: It releases lots of liquid and gives the soup its body.

How to Make Tomato Beef Soup

1. Brown the beef. Season the beef with salt and pepper and brown it in the oil in a large pot over medium-high heat. Remove to a plate.
2. Cook the aromatics. Add the onion and cook for 5 minutes until soft, then stir in the garlic and tomato paste for 1 minute.
3. Add tomatoes. Add the chopped tomatoes and cook, stirring, until they break down into a thick sauce, about 8 minutes.
4. Layer the vegetables. Return the beef, then add carrots, potatoes, cabbage, bay leaves, sugar and soy sauce. Stir well.
5. Simmer low and slow. Cover tightly and cook on low for about 1½ to 2 hours, stirring occasionally, until the beef is tender and the vegetables have released their juices. Add a splash of hot water only if needed.
6. Season and serve. Discard the bay leaves, taste, adjust salt and garnish with parsley or scallions.

Tips for the Best Results

• Keep the lid tight so the moisture stays in the pot.
• Cook the tomato paste until it darkens slightly for deeper flavor.
• Stir from the bottom now and then to prevent sticking.

Variations

• Slow cooker: Brown the beef and aromatics first, then cook everything on LOW for 7 to 8 hours.
• Extra vegetables: Add celery or bell pepper with the carrots.
• Lighter broth: Add 2 cups of beef broth for a thinner, more brothy soup.

What to Serve With It

Serve with crusty bread, steamed rice or buttered toast for dunking.

Storage and Reheating

Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stove over medium heat.

FAQs

Why no water?

The cabbage and tomatoes release plenty of liquid, which gives a more concentrated and flavorful broth.

Can I use ground beef?

Yes, but brown it well and reduce the simmering time to about 40 minutes.

Is this soup freezer friendly?

Yes. The potatoes may soften slightly, but the flavor stays great.

Final Thoughts

This tomato beef soup proves that a few simple vegetables and a little patience can make something truly special. Make a pot this week and enjoy it all the way to the last spoonful.