Ingredients for Lighthouse Point Yacht And Racquet Club Beef And Cabbage Soup
- 2 pounds boneless beef top round roast
- 10 ounces bacon
- 2 medium onions, chopped
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 large green bell pepper, chopped
- 1 1/2 cups dry red wine
- 2 tablespoons A.1. original sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon caraway seed
- 8 cups water
- 4 beef bouillon cubes
- 1 medium head green cabbage, shredded
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- crusty sourdough bread
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How to Make Lighthouse Point Yacht And Racquet Club Beef And Cabbage Soup
- Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes.
- In a large (6-8 quart) non-reactive pot, cook diced bacon and beef fat over medium heat, stirring occasionally, until fat is rendered and bacon and fat are browned but not burned.
- Remove browned fat and bacon; set aside. Leave rendered fat in the pot.
- Sauté chopped onions, carrots, celery, and green pepper in the pot for about 4 minutes, until softened and fragrant.
- Add beef cubes to the pot; increase heat to medium-high and sauté for 3 minutes, until slightly browned.
- Return browned bacon and fat to the pot.
- Stir in wine, A-1 sauce, salt, pepper, garlic, Worcestershire sauce, oregano, thyme, and caraway seeds. Stir for 1 minute.
- Pour in 8 cups of water. Add crumbled beef bouillon cubes (or beef base) and stir until dissolved.
- Add shredded cabbage and chopped roasted peppers.
- Bring to a boil. Reduce heat to low, partially cover, and simmer for 3 hours, stirring occasionally, skimming off any foam that rises to the surface.
- After 3 hours, taste and adjust seasonings as needed. If the soup is too thick, add more water (up to 9 cups total).
- Serve hot with a crusty sourdough bread.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
9g
Carbs
2g
