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

I absolutely love how hearty and satisfying this Chunky Beef, Cabbage, and Tomato Soup (Instant Pot or Stove Top) Recipe turns out every time I make it. It’s got that perfect balance of tender beef, fresh cabbage, and rich tomato flavors that warm you up from the inside out. Whether you’re craving comfort food on a chilly evening or need a wholesome meal that’s quick to throw together, this soup really hits the spot.

When I first tried this recipe, I was amazed at how easy it was to get all those delicious flavors to meld beautifully, especially with the Instant Pot option. You’ll find that using either the Instant Pot or stovetop method gives you flexibility without sacrificing that home-cooked taste. Plus, it’s a one-pot wonder that keeps cleanup super simple!

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Ingredients You’ll Need

These ingredients come together perfectly to create a rich, chunky soup with deep, comforting flavors. I recommend using fresh veggies and quality canned tomatoes to really boost the taste.

• Ground beef: I prefer 90% lean so you get flavor without excess grease; browning it well is key.
• Kosher salt: Enhances all the other flavors beautifully—don’t skip it!
• Onion: Adds subtle sweetness when sautéed, balancing the acidity of tomatoes.
• Celery: Brings a nice crunch and earthiness to the base.
• Carrot: Sweetness and color that brighten up the soup.
• Diced or crushed tomatoes: Use canned for convenience and consistent flavor year-round.
• Green cabbage: My secret weapon for bulk, nutrition, and texture—it softens just right in the soup.
• Beef stock: A rich homemade or quality canned stock gives the soup its savory backbone.
• Bay leaves: Add subtle herbal notes and depth—remember to remove before serving!

Variations

I love how flexible this Chunky Beef, Cabbage, and Tomato Soup (Instant Pot or Stove Top) Recipe is, so I often tweak it depending on the season or what’s in my fridge. Don’t be afraid to make it your own!

• Add some spice: I sometimes toss in red pepper flakes or a pinch of smoked paprika when I want a little kick—it’s a crowd-pleaser.
• Swap veggies: Feel free to add bell peppers or zucchini for even more texture and color.
• Make it hearty: Including beans or barley can stretch the soup for extra heartiness on tight budgets.
• Go low-carb: Omit the carrots and cut back on tomatoes for a lighter, keto-friendly version.

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

Step 1: Brown the Beef and Build Your Flavor Base

Start by setting the Instant Pot to sauté mode or warming a large pot on medium-high stove top heat. Spray a little oil in to prevent sticking, then add your ground beef seasoned with kosher salt. Break it apart as it cooks for about 3 to 4 minutes, until it’s nicely browned but not dried out. This step is where a lot of the flavor begins, so take your time getting a good sear without overcrowding the pan.

Step 2: Sauté Your Veggies

Once the beef has browned, add the diced onion, celery, and carrot directly to the pot. Sauté everything together for 4 to 5 minutes, stirring occasionally, until the veggies start to soften and get a bit of color. This softening step helps bring out the natural sweetness, balancing the tomatoes later on.

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

Pour in your canned diced or crushed tomatoes, the chopped cabbage, and beef stock. Tuck in the bay leaves for that gentle herbal hint. Give everything a good stir to combine. At this point, you’ll see the soup really start to come together with chunky, colorful layers.

Step 4: Cook to Perfection

If you’re using the Instant Pot, seal the lid and cook on high pressure for 20 minutes. Let the pressure release naturally for the best texture and flavor. For stove top cooking, cover your pot and simmer on low heat for about 40 minutes, stirring occasionally to prevent sticking. You’ll know it’s done when the cabbage is tender and the beef feels melt-in-your-mouth.

Step 5: Finish and Serve

Remove the bay leaves, give the soup a final stir, and taste for seasoning. Sometimes a pinch more salt or pepper can brighten things up. Ladle into bowls and get ready for some serious comfort in every spoonful.

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

Garnishes

I love topping this soup with a sprinkle of freshly chopped parsley or a little grated Parmesan cheese for some brightness and zest. A dollop of sour cream or a spoonful of Greek yogurt also adds a lovely creaminess that my family enjoys.

Side Dishes

This Chunky Beef, Cabbage, and Tomato Soup pairs beautifully with crusty bread or buttery garlic toast for dunking. Sometimes I whip up a simple green salad on the side for a fresh, crisp complement.

Creative Ways to Present

For a cozy dinner party, I like serving the soup in mini crocks with a swirl of cream and a fresh herb garnish. It instantly makes the meal feel extra special without extra fuss.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring it to airtight containers. I store leftovers in the fridge for up to 4 days, and reheating it on the stove gently restores that fresh-from-the-pot flavor.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers and it keeps well for up to 3 months. Just be sure to leave room for expansion, and thaw overnight in the fridge before reheating.

Reheating

I usually reheat the soup on low heat to avoid overcooking the cabbage or toughening the beef. Adding a splash of beef stock or water helps loosen it up if it’s gotten too thick.

FAQs

Final Thoughts

This Chunky Beef, Cabbage, and Tomato Soup (Instant Pot or Stove Top) Recipe is one of those dishes I keep going back to because it’s just so reliable and comforting. It’s perfect for easy weeknight dinners or whenever you want a bowl of something warm and nourishing without a lot of fuss. Give it a try—you’ll enjoy how simple ingredients come together to make something truly special!

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