A beef-broth-based soup recipe with ham, beef chuck cubes, bacon, carrots, cabbage, and apples. The directions are for making this soup on top of the stove. See the notes for using a slow cooker. The video shows directions for using an Instant Pot.
1cup(227g)beef broth - I like Better Than Bouillon beef base, 1 teaspoon + 1 cup water
4cups(908g)water
1tablespoonWorcestershire sauce
1tablespoonKitchen Bouquet
1largebay leaf
2cups(256g)carrots, sliced into 1/2-inch pieces
1cup(140g)ham, cut into 1-inch cubes
4cups(356g)cabbage, coarsely chopped
¼teaspoonfreshly ground pepper
Instructions
Fry 4 strips bacon, cut into 1-inch pieces in a large Dutch oven. Remove from the pan and set aside.
Sauté 1 pound boneless chuck, cut into 1-inch cubes in two batches in the pot using the leftover bacon grease.
Add 1 medium onion, chopped to the browned beef chunks (which have all been added back to the pot), and cook until the onions are soft.
Add 2 cups apples, peeled and finely chopped , 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon Kitchen Bouquet, 4 cups water, and 1 large bay leaf. Cover and simmer over low heat for 1½ hours.
30 minutes before serving, add 2 cups carrots, sliced into 1/2-inch pieces to and 1 cup ham, cut into 1-inch cubes. Simmer over medium-low heat.
Ten minutes before serving, add 4 cups cabbage, coarsely chopped and fried bacon. Add more water if necessary to cover the vegetables. Cook for about 10 minutes. If necessary, add more water to cover the cabbage. Don't overcook the cabbage. It should still have a slight crispness to it. Remove the bay leaf before serving.
Notes
SLOW COOKER:If you prefer, add browned beef, onion, carrots, apples, flavorings, and broth to a slow cooker and cook on low for 6-9 hours. Transfer back to the pot on the stove to finish cooking ham, cabbage, and crispy bacon for about 10 minutes.A NOTE ABOUT SALT:I don't usually add salt. There is plenty from the bacon, broth, condiments, and ham. Suit yourself.