Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe

I absolutely love this Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe because it feels like a warm hug in a bowl. It’s hearty, wholesome, and packed with flavor from that tender beef to the fresh, tender cabbage and rich tomatoes. Whether you’re craving comfort food on a chilly evening or need a satisfying dish that fills up the whole family, this soup totally delivers.

When I first tried making this, I was amazed at how easy it was to get such a rich, comforting soup with minimal fuss—especially using the Instant Pot. You’ll find that this Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe is perfect for those busy weeknights or meal prepping because it tastes even better the next day.

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Ingredients You’ll Need

This Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe relies on simple, fresh ingredients that complement each other beautifully. When shopping, aim for fresh vegetables and quality beef to bring out the best flavors.

• Ground beef: I recommend 90% lean for a great balance of flavor and lean protein without too much grease.
• Kosher salt: It seasons the beef well and helps bring out all the other flavors in the soup.
• Diced onion: Adds sweetness and depth; I always use yellow onions for this soup.
• Diced celery: Gives a nice subtle crunch and earthy flavor that balances the soup.
• Diced carrot: The natural sweetness perfectly complements the savory beef and cabbage.
• Diced or crushed tomatoes: Use canned tomatoes to keep it easy; they add a rich tomato flavor and some acidity.
• Chopped green cabbage: Choose fresh, crisp cabbage—it softens beautifully but still holds a little texture.
• Beef stock: Homemade or canned both work, but homemade adds that extra depth I love.
• Bay leaves: These add subtle herbal notes that tie the whole soup together.

Variations

I like to switch up this Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe when I want to tailor it to different tastes or dietary needs. Feel free to get creative—this recipe is forgiving and adapts well.

• Ground turkey or chicken: For a leaner option that’s just as tasty, swapping the beef works great especially in the Instant Pot version.
• Vegetarian version: Replace beef with hearty mushrooms or lentils and use vegetable stock instead of beef stock for a rich meat-free option.
• Spicy kick: I once added a pinch of crushed red pepper flakes and smoked paprika; the family absolutely loved that extra warmth.
• Seasonal veggies: Swap in shredded kale or Brussels sprouts if cabbage isn’t available—just adjust cooking times slightly.

How to Make Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe

Step 1: Brown the Beef and Build Flavor

Start by setting your Instant Pot to the sauté function (or heat a large pot on the stove over medium-high). When hot, spray or brush with a little oil to prevent sticking. Add the ground beef and kosher salt, breaking it up with a spoon as it cooks. You’ll want it nicely browned — about 3 to 4 minutes. This step is key because browning beef properly builds that deep, savory flavor that makes this soup so comforting.

Step 2: Sauté the Veggies

Once the beef is browned, add the diced onion, celery, and carrot right into the pot. Sauté everything together for 4 to 5 minutes until the veggies soften and become fragrant. This combo is the classic aromatic base that lifts the entire soup’s flavor—you’ll notice the difference if you skip or rush this step.

Step 3: Add the Tomatoes, Cabbage, Stock, and Bay Leaves

Pour in the diced or crushed tomatoes with their juices, then stir in the chopped cabbage and beef stock. Toss in the bay leaves too—they really infuse the broth with a subtle layer of complexity. Give it all a good stir so nothing sticks to the bottom. For the Instant Pot, lock the lid and cook on high pressure for 20 minutes. If cooking stove top, cover your pot and simmer on low for about 40 minutes.

Step 4: Release Pressure and Serve

With the Instant Pot, let the pressure release naturally for the best texture and flavor—this takes about 10 minutes. Remove the bay leaves before serving. You’ll find the cabbage is tender but still has a touch of bite, and the beef is tender and juicy. For stove top, just lift the lid after the 40 minutes simmer and check the seasoning before ladling it into bowls.

How to Serve Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe

Garnishes

I love topping my soup with a sprinkle of freshly chopped parsley or a handful of shredded sharp cheddar—it adds a fresh, vibrant touch. For a little extra richness, a dollop of sour cream or Greek yogurt on top is fantastic, especially in colder months.

Side Dishes

Chunky Beef, Cabbage and Tomato Soup stands up beautifully next to crusty artisan bread or warm garlic rolls. Sometimes I whip up a simple green salad with a tangy vinaigrette to balance the heartiness, and my family always appreciates that fresh bite.

Creative Ways to Present

For special occasions, I love serving this soup in rustic bread bowls—that immediate cozy vibe is unbeatable. Another idea is to top the soup with crispy fried onions or bacon bits for an indulgent crunch that guests rave about.

Make Ahead and Storage

Storing Leftovers

After the soup cools, I transfer leftovers to airtight containers and refrigerate them. It usually keeps beautifully for up to 4 days. The flavors meld together even more overnight, so your next-day bowl is often the best one!

Freezing

This Chunky Beef, Cabbage and Tomato Soup freezes wonderfully—just portion it out into freezer-safe containers or bags. I’ve found it holds up well for up to 3 months, making it an ideal make-ahead meal for busy weeks.

Reheating

To reheat, I thaw it overnight in the fridge, then warm it gently on the stove, stirring occasionally so it heats evenly without scorching. You can also microwave individual portions—just watch for hot spots. If the soup thickened too much in the fridge, add a splash of beef stock or water to loosen it up.

FAQs

Final Thoughts

This Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) Recipe is one of those dishes I turn to when I want something full of flavor, comforting, and downright delicious without a ton of hassle. I love how versatile it is and how it warms up the whole kitchen with incredible aromas. You’re going to enjoy every spoonful, and I truly hope you give it a try soon—it’s the kind of recipe that becomes a family favorite before you know it.

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