Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top)
User Reviews
4.9
Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top)
Description
This soup begins by browning lean ground beef with salt, then cooking diced onions, celery, and carrots until softened. Chopped green cabbage and canned diced tomatoes (or crushed tomatoes) are then added along with beef stock and bay leaves. When prepared in an Instant Pot, the mixture is cooked at high pressure for 20 minutes, allowing flavors to meld and the cabbage to become tender while keeping distinct chunks of beef. On the stove, it simmers gently for about 40 minutes.
The dish offers a balanced texture of meaty chunks amid tender vegetables in a savory tomato-based broth. The bay leaves contribute aromatic depth, and the cabbage adds bulk and mild sweetness to complement the beef.
Chunky Beef, Cabbage and Tomato Soup makes a filling main course, especially suitable in cooler weather. It can be served on its own or with a side of bread. The recipe yields about 11 cups, providing multiple servings.
Check canned broth labels for dietary needs such as gluten-free or Whole30 compliance. The soup keeps well refrigerated and can be reheated gently to preserve texture.
Ingredients
- 1 lb ground beef 90% lean
- 1-1/2 teaspoon kosher salt
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/2 cup carrot diced
- 28 oz diced tomatoes or crushed tomatoes, canned
- 5 cups green cabbage chopped
- 4 cups beef stock (canned* or homemade)
- 2 bay leaf
Instructions
- 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.
- Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.
- When browned, add the onion, celery and carrots and saute 4 to 5 minutes.
- Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes.
- Let the steam release naturally. Remove bay leaves and serve. Makes 11 cups.
Notes
- Use gluten-free or compliant beef stock to fit dietary requirements when needed.
- The soup yields approximately 11 cups, suitable for several servings.
- Simmering on stove slow-cooks vegetables thoroughly if Instant Pot is unavailable.
- Remove bay leaves before serving to avoid an overpowering herbal flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 181kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 15.5g | 31% |
| Fat | 6g | 9% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 40mg | 13% |
| Sodium | 592mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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