How To Make Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top)
Cooked with browned beef and veggies, this cabbage and tomato soup is a meaty filling dish you can make on the stovetop or in an instant pot.
Serves:
Ingredients
- 1lb90% lean ground beef
- 1½tspkosher salt
- ½cuponion,diced
- ½cupcelery,diced
- ½cupcarrot,diced
- 28ozdiced or crushed tomatoes
- 5cupsgreen cabbage,chopped
- 4cupsbeef stock,canned or homemade
- 2bay leaves
Instructions
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If the electric pressure cooker has a saute option, or if using the Instant Pot, press the saute button and let the pressure cooker get very hot.
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When hot spray with oil, add the ground beef and salt and cook for 3 to 4 minutes until browned, breaking the meat up into small pieces as it cooks.
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When browned, add the onion, celery, and carrots and saute for 4 to 5 minutes.
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Add the tomatoes, cabbage, beef stock, and bay leaves, lock the lid cook at high pressure for 20 minutes.
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Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.
Stovetop:
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Follow the same directions as above. In a large pot or Dutch oven, cook covered on low for 40 minutes.
Nutrition
- Calories: 193.89kcal
- Fat: 7.04g
- Saturated Fat: 2.67g
- Trans Fat: 0.35g
- Monounsaturated Fat: 2.84g
- Polyunsaturated Fat: 0.39g
- Carbohydrates: 15.84g
- Fiber: 4.34g
- Sugar: 8.76g
- Protein: 18.60g
- Cholesterol: 42.12mg
- Sodium: 945.17mg
- Calcium: 92.80mg
- Potassium: 966.36mg
- Iron: 3.74mg
- Vitamin A: 93.13µg
- Vitamin C: 35.36mg
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