Dinner

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

Chunks of savory beef and tender vegetables simmer together in a rich tomato broth, where sweet cabbage melts into each spoonful and every bite tastes deeply comforting and satisfying.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top)
Total
40 min
Prep
10 min
Cook
30 min
Serves
7

Nutrition per Serving

Calories
181
Protein
16g
Carbs
14g
Fat
6g
Fiber
2g
Sugar
5g
Sodium
592mg

Ingredients

  • 1 lb 90% lean ground beef
  • 1-1/2 teaspoon kosher salt
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 28 oz can diced or crushed tomatoes
  • 5 cup chopped green cabbage
  • 4 cup beef stock (canned* or homemade)
  • 2 bay leaves

Instructions

  1. Instant Pot:
  2. Assuming your 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, when hot spray with oil, add the ground beef and salt and cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.
  3. When browned, add the onion, celery and carrots and saute 4 to 5 minutes.
  4. Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid and cook high pressure 20 minutes.
  5. Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.
  6. Stove Top:
  7. In a large pot or Dutch oven, spray with oil and cook the ground beef and salt until browned, breaking the meat up into small pieces, 3 to 4 minutes. Add the onion, celery and carrots and saute 4 to 5 minutes. Add the tomatoes, cabbage, beef stock and bay leaves, cover and cook on low 40 minutes. Remove the bay leaves and serve.