French Cabbage Soup
This hearty soup is perfect for a cold fall or winter's night!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 10 people
- 6 tbsp olive oil divided
- 1/2 cup flour
- 1 cup carrot shredded
- 1 cup onion chopped
- 1 pound ground beef
- 6 cups beef broth
- 2 cups bloody mary mix (I like Mrs. T's)
- 1 cup Yukon Gold potatoes shredded
- 1 head cabbage shredded
- 1/2 tsp dried thyme crushed
- 1/4 cup brown sugar
- 1 can fire roasted tomatoes
- salt & pepper to taste
Make a roux from 4 tablespoons of the olive oil and flour. Set aside when thick.
Brown the beef, carrots, and onion in the remaining two tablespoons of olive oil. Allow to simmer for about ten minutes.
Add potatoes, thyme, broth, and bloody mary mix. Bring to a boil, then add roux, stirring well to combine.
Add canned tomatoes, brown sugar, and cabbage (one-quarter head at a time). Stir gently and cover. (Yes, this will seem like a lot of cabbage. It cooks down really well. Don't worry!)
Turn heat to medium-low and allow to simmer for about 30 minutes, stirring occasionally. Just before serving, taste. Add salt & pepper to your taste.
I've found the last few times that I've made this that the Pampered Chef Multipot is an awesome size for making this soup. It is a nine-quart pot, so even when you add the cabbage, it's not running out of room. At the very least, a six-quart pot is absolutely needed, though. I would not recommend using a smaller pot... things will not fit correctly.