Description
This Chunky Beef, Cabbage, and Tomato Soup is a hearty and nutritious meal perfect for any season. Made with lean ground beef, fresh vegetables, tomatoes, and flavorful beef stock, it comes together quickly using your Instant Pot or stovetop. The combination of cabbage and tomatoes adds a vibrant, tangy taste with a satisfying chunky texture. Ideal for a comforting lunch or dinner, this recipe yields 7 generous servings and is easy to customize with your favorite herbs or spices.
Ingredients
Scale
Meat
- 1 lb 90% lean ground beef
Vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 5 cups chopped green cabbage
Pantry
- 1-1/2 teaspoons kosher salt
- 28 oz can diced or crushed tomatoes
- 4 cups beef stock (canned or homemade)
- 2 bay leaves
- Cooking oil spray for sautéing
Instructions
- Sauté the Beef: If using an electric pressure cooker or Instant Pot, press the sauté button and let the cooker heat up. Spray with oil and add 1 lb of ground beef and 1-1/2 teaspoons kosher salt. Cook for 3 to 4 minutes, breaking the meat into small pieces until browned.
- Add Vegetables: Add 1/2 cup diced onion, 1/2 cup diced celery, and 1/2 cup diced carrot to the browned beef. Sauté everything together for 4 to 5 minutes until vegetables soften.
- Add Remaining Ingredients: Stir in a 28 oz can of diced or crushed tomatoes, 5 cups chopped green cabbage, 4 cups beef stock, and 2 bay leaves.
- Pressure Cook: Secure the lid on the Instant Pot and set it to cook at high pressure for 20 minutes. After cooking, allow the steam to release naturally before opening the pot.
- Stovetop Option: Alternatively, transfer mixture to a large pot or Dutch oven if cooking on the stovetop. Cover and simmer on low heat for 40 minutes until vegetables are tender and flavors meld.
- Serve: Remove bay leaves, give the soup a good stir, and serve hot. This recipe makes approximately 11 cups, about 7 servings.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier version, add red pepper flakes or cayenne pepper during the sauté step.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Using homemade beef stock enhances depth of flavor but canned stock works perfectly fine.
- Feel free to add other herbs like thyme or rosemary to suit your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
