Chunky Beef, Cabbage and Tomato Soup
Hearty and healthy chunky beef, cabbage, and tomato soup made easy with ground beef and fresh vegetables. Perfect for warming up on chilly days.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb 90% lean ground beef
- 1.5 tsp kosher salt
- 0.5 cup diced onion
- 0.5 cup diced celery
- 0.5 cup diced carrot
- 28 oz diced or crushed tomatoes (canned)
- 5 cups chopped green cabbage
- 4 cups beef stock canned or homemade
- 2 pieces bay leaves
Instructions
Preparation Steps
- Heat oil in a large pot or Instant Pot on saute mode. Add ground beef and salt, cook until browned, breaking up meat, about 3 to 4 minutes.
- Add diced onion, celery, and carrot to the pot and sauté for 4 to 5 minutes until vegetables soften.
- Stir in diced tomatoes, chopped cabbage, beef stock, and bay leaves. If using Instant Pot, lock lid and cook on high pressure for 20 minutes.
- Allow the pressure to release naturally. For stovetop, cover and simmer on low for 40 minutes until flavors meld and cabbage is tender.
- Remove bay leaves and serve hot. Makes about 11 cups of soup.
Notes
This soup freezes well and tastes even better the next day. Optionally add Worcestershire sauce or smoked paprika for extra flavor.