Description
Hearty and nutritious Chunky Beef, Cabbage and Tomato Soup that can be conveniently made using an Instant Pot or on the stovetop. This comforting soup combines lean ground beef with fresh vegetables, tomatoes, and beef stock to create a delicious, filling meal perfect for any season.
Ingredients
Scale
Meat and Seasoning
- 1 lb 90% lean ground beef
- 1-1/2 teaspoon kosher salt
Vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 5 cups chopped green cabbage
Liquids and Additional Ingredients
- 28 oz can diced or crushed tomatoes
- 4 cups beef stock (canned or homemade)
- 2 bay leaves
Instructions
- Brown the Ground Beef: Using the saute function on your Instant Pot or heating a large pot or Dutch oven on the stovetop, heat a small amount of oil. Add the ground beef and kosher salt, breaking it apart with a spoon or spatula as it cooks. Saute until the beef is browned and cooked through, approximately 3 to 4 minutes.
- Add and Saute Vegetables: Add the diced onion, celery, and carrot to the browned beef. Continue to saute for another 4 to 5 minutes to soften the vegetables and develop their flavors.
- Add Remaining Ingredients: Stir in the diced or crushed tomatoes, chopped green cabbage, beef stock, and bay leaves to the pot. Ensure everything is evenly combined.
- Cook the Soup: For Instant Pot: Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes. Let the pressure release naturally before opening the lid. For stovetop: Cover the pot with a lid and simmer on low heat for 40 minutes until vegetables are tender and flavors meld.
- Finish and Serve: Remove the bay leaves from the soup. Taste and adjust seasoning if needed. Ladle the hot soup into bowls and serve immediately.
Notes
- Use 90% lean ground beef for a healthier soup with less fat.
- Homemade beef stock can enhance the soup’s flavor, but canned beef stock is a convenient alternative.
- Natural pressure release is recommended for the Instant Pot to retain moisture and flavor.
- This soup stores well and can be refrigerated for up to 4 days or frozen for longer storage.
- Optional: Add a dash of black pepper or red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
