Beef and Cabbage Soup

January 13, 2012

Winter demands soup and it is not only easy and fun to make but a great way to clean out the frig. But the dilemma of soup is how to keep it interesting and bursting with flavor. Believe it or not, ordinary cabbage gives great flavor to soup and I use it often especially when I make this beef and cabbage soup using a beef shin bone that provides heartiness and extra bold flavor.

Beef and Cabbage Soup

Serves 8

2 tablespoons olive oil
2 carrots diced
3 ribs celery diced
1 large onion, diced
2 whole bay leaves
1 meaty beef shin bone (about 1 pound)
2 cups chopped cabbage
6 cups beef broth
1 cup tomato sauce
Salt and pepper to taste
½ teaspoon paprika
1 (15 ounce) can chickpeas, drained and well rinsed
1 1/2 cups cooked ditalini or other small soup pasta or cooked rice
1/3 cup minced fresh basil or parsley

Heat the olive oil in the soup pot over medium high heat; stir in the carrots, celery, onion and bay leaves and cook for a few mintues just until the veggies begin to soften. Add the beef shin and brown it well. Salt and pepper the ingredients to taste.

Add the cabbage, broth, tomato sauce and paprika, Stir ingredients well. Bring the mixture to a boil then lower the heat and simmer the soup covered for 1 ½ to 2 hours or until the beef is fork tender.

Remove the beef shank and place on a cutting board.

Stir the chickpeas, ditalini pasta and basil into the soup.

Shred the meat into small pieces and at to the soup. Correct the seasonings. Serve hot. Even better the next day.

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