PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 40 mins | YIELD: 7 servings
This chunky beef, cabbage, and tomato soup is a great cold-weather soup that you can make either on a stovetop or Instant pot. This soup is made with a few simple ingredients and ready in a cinch. Ladle this soup into bowls and serve.
This simple soup recipe is very versatile. You can use crushed or diced tomatoes. You can also add extra veggies if you prefer. This soup is so delicious, even my fussiest eaters love this! This chunky beef, cabbage, and tomato soup is the perfect soup recipe to clean out the fridge. Not to mention incredibly easy and quick to make!
Cozy up with a bowl of this scrumptious soup during the cold days. Serve this with some crusty bread to scoop up all the goodness!
INGREDIENTS
1/2 c. diced onion
1 pound 90% lean ground beef
1/2 c. diced carrot
1/2 c. diced celery
28 ounces can (diced or crushed tomatoes)
5 c. chopped green cabbage
1-1/2 tsp kosher salt
2 bay leaves
4 c. beef stock, canned or homemade
HOW TO MAKE CHUNKY BEEF, CABBAGE, AND TOMATO SOUP
Instant Pot:
Step 1: Add the ground beef to an electric pressure cooker or Instant Pot and sprinkle it with salt. Make sure to grease the pot with oil. Set to Saute and cook the ground beef for about 3 to 4 minutes, breaking the meat up into small chunks. Add the onion, celery, and carrots to the pot once the meat has browned, and continue to saute for another 4 to 5 minutes. Next, add the tomatoes along with the cabbage, beef stock, and bay leaves. Lock the lid and cook for 20 minutes on high pressure.
Step 2: When done, allow the steam to naturally release. Discard the bay leaves.
Stovetop:
Step 1: To make on the stovetop, simply follow the steps above and cook for about 40 minutes over low heat, covered.
Nutrition Facts:
Serving: 11/2 cups, Calories: 181 kcal, Carbohydrates: 14g, Protein: 15.5g, Fat: 6g, Saturated Fat: 2.3g, Cholesterol: 40mg, Sodium: 592mg, Fiber: 2g, Sugar: 4.5g WW Points Plus:4
Ingredients
- 1/2 c. diced onion
- 1 pound 90% lean ground beef
- 1/2 c. diced carrot
- 1/2 c. diced celery
- 28 ounces can (diced or crushed tomatoes)
- 5 c. chopped green cabbage
- 1-1/2 tsp kosher salt
- 2 bay leaves
- 4 c. beef stock, canned or homemade
Instructions
Instant Pot:
Step 1: Add the ground beef to an electric pressure cooker or Instant Pot and sprinkle it with salt. Make sure to grease the pot with oil. Set to Saute and cook the ground beef for about 3 to 4 minutes, breaking the meat up into small chunks. Add the onion, celery, and carrots to the pot once the meat has browned, and continue to saute for another 4 to 5 minutes. Next, add the tomatoes along with the cabbage, beef stock, and bay leaves. Lock the lid and cook for 20 minutes on high pressure.
Step 2: When done, allow the steam to naturally release. Discard the bay leaves.
Stovetop:
Step 1: To make on the stovetop, simply follow the steps above and cook for about 40 minutes over low heat, covered.
