Description
Ground beef, cabbage, vegetables and tomatoes, this is the perfect soup to clean out your fridge! And it’s super easy to make.
Yield: 7servings | Serving Size: 11/2 cups
Ingredients
1lb90% lean ground beef
1-1/2teaspoonkosher salt
1/2cupdiced onion
1/2cupdiced celery
1/2cupdiced carrot
28ozcan diced or crushed tomatoes
5cupschopped green cabbage
4cupsbeef stock, canned* or homemade
2bay leaves
Instructions
Instant Pot:
- 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.
- 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.
Stove top:
- Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.
Last Step:
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Notes
*check labels for gluten-free or Whole30 compliant.
Nutrition
Serving: 11/2 cups, Calories: 181kcal, Carbohydrates: 14g, Protein: 15.5g, Fat: 6g, Saturated Fat: 2.3g, Cholesterol: 40mg, Sodium: 592mg, Fiber: 2g, Sugar: 4.5g
