If you love taking meals from Cracker Barrel, you’ll definitely enjoy a homemade version of the famous Cracker Barrel beef and cabbage soup.
The meal features very tender beef, vegetables, and tasty beef broth that is ideal for warming up or whenever you desire a satisfying bowl of soup.
In this piece, I will give you a step-by-step guide for a copycat cracker barrel’s beef and cabbage soup recipe that will leave you satisfied right from the comfort of your kitchen.
Feel free to try it, or even twist it with your favorite ingredients that suit your preference.
Contents
How to Prepare Cracker Barrel Beef and Cabbage Soup
- Prep time: 15 minutes
- Cook time: 50 minutes
- Wait time: 1 hour 5 minutes
- Yield: 4 servings
- Cuisine: American
- Course: soup/side dish/main course
Ingredients
- 1 pound of lean beef cut into small cubes
- 2 tbsp. cooking oil
- 1 thinly chopped red onion
- 2 minced cloves of garlic
- 4 cups beef broth
- 3 cups of water
- A can of cubed undrained tomatoes (14 ounces)
- 6 small sliced carrots
- 4 cups of thinly chopped cabbage
- 1 large potato cut into cubes
- 2 bay leaves
- 1 tsp. ground thyme
- 1 tsp. ground oregano
- 1 tsp. paprika
- Enough pepper and salt to taste
- Optional fresh parsley to garnish
Instructions
- Heat your cooking oil in a cooking pot and add in the cubed beef.
- Add some salt and pepper to season
- Cook the beef on low heat while occasionally stirring until it’s evenly brown with a nice sear.
- Be sure not to use high heat. Low heat allows the beef to cook evenly and eventually release excellent flavors to the soup.
- Once evenly brown, put the beef on a plate or bowl and put it aside.
- In the same pot, add the onions together with garlic and cook on low heat for 3 minutes. Incorporate the broth and water, then the tomatoes, cabbage, carrots, and finally the potatoes.
- Toss in the seasonings; bay leaves, paprika, oregano, and thyme. Stir the mixture and cover to boil.
- Once boiling, reduce the heat and put the beef back into the pot to tenderize. Simmer the soup for 30-45 minutes or until the beef tenderizes and flavors are well infused.
- Taste and adjust seasonings to your preference. Remove the bay leaves and set ready to serve with a garnish of freshly chopped parsley.
Enjoy a delicious bowl of homemade cracker barrel beef and cabbage soup on its own or an accompaniment of your choice, cornbread, or crusty bread for a more filling meal.
Note
Ensure you do not brown the beef on high heat because you will get it burnt or browned without reserving its rich flavors. Browning too fast means you will get a less flavorful soup.
Avoid leaving the soup to simmer for too long as the soup will be very thick and little. If this happens, add more broth or water and simmer for a few minutes to infuse the flavors.
Nutrition Information
- Serving size: soup bowl
- Calories: 235kcal
- Total fat: 4 grams
- Saturated fat: 2 grams
- Cholesterol: 50mg
- Sodium: 760 mg
- Carbohydrates: 37 grams
- Fiber: 6 grams
- Sugar: 14 grams
- Protein: 16 grams
- Top of FormCalcium: 20mg
- Vitamin A: 200 IU
- Potassium: 121mg
- Iron: 0.4mg
Cracker Barrel Beef and Cabbage Soup
Ingredients
- 1 pound of lean beef cut intosmall cubes
- 2 tbsp. cooking oil
- 1 thinly chopped red onion
- 2 minced cloves of garlic
- 4 cups beef broth
- 3 cups of water
- A can of cubed undrained tomatoes (14ounces)
- 6 small sliced carrots
- 4 cups of thinly chopped cabbage
- 1 large potato cut into cubes
- 2 bay leaves
- 1 tsp. ground thyme
- 1 tsp. ground oregano
- 1 tsp. paprika
- Enough pepper and salt to taste
- Optional fresh parsley to garnish
Instructions
- Heat your cooking oil in a cooking pot and add in the cubed beef.
- Add some salt and pepper to season.
- Cook the beef on low heat while occasionally stirring until it’s evenly brown with a nice sear.
- Be sure not to use high heat. Low heat allows the beef to cook evenly and eventually release excellent flavors to the soup.
- Once evenly brown, put the beef in a plate or bowl and put aside.
- In the same pot, add the onions together with garlic and cook on low heat for 3 minutes. Incorporate the broth and water, then the tomatoes, cabbage, carrots, and finally the potatoes.
- Toss in the seasonings; bay leaves, paprika, oregano, and thyme. Stir the mixture and cover to boil.
- Once boiling, reduce the heat and put the beef back into the pot to tenderize. Simmer the soup for 30-45 minutes or until the beef tenderizes and flavors are well infused.
- Taste and adjust seasonings to your preference. Remove the bay leaves and set ready to serve with a garnish of freshly chopped parsley.
Notes
- Ensure you do not brown the beef on high heat because you will get it burnt or browned without reserving its rich flavors. Browning too fast means you will get a less flavorful soup.
- Avoid leaving the soup to simmer for too long as the soup will be very thick and little. If this happens, add more broth or water and simmer for a few minutes to infuse the flavors.
Conclusion
With this recipe, I know you will enjoy a delicious version of this cracker barrel beef and cabbage soup. It is a great dish that will make you want even more.
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