Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top)
Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) might be just the main course you are searching for. One portion of this dish contains around 18g of protein, 7g of fat, and a total of 190 calories. For $1.77 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 7. This recipe from Skinny Taste requires celery, carrot, beef stock, and kosher salt. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It can be enjoyed any time, but it is especially good for Winter. 41 person were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 74%, this dish is solid. Try Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top), Chickpea Tomato Soup with Rosemary (Instant Pot, Slow Cooker and Stove Top), and Quick Beef Chili (Instant Pot or Stove Top) for similar recipes.
Servings: 7
Ingredients:
1 lb 90% lean ground beef
2 bay leaves
4 cups beef stock (canned* or homemade)
28 oz can diced or crushed tomatoes
1/2 cup diced carrot
1/2 cup diced celery
5 cups chopped green cabbage
1-1/2 teaspoon kosher salt
1/2 cup diced onion
Equipment:
pressure cooker
instant pot
dutch oven
stove
Cooking instruction summary:
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.To cook on the stove top:Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.
Step by step:
1. 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.
2. Add the tomatoes, cabbage, beef stock and bay leaves, lock the lid cook high pressure 20 minutes.
3. Let the steam release naturally.
4. Remove bay leaves and serve. Makes 11 cups.To cook on the stove top:Follow the same directions as above in a large pot or Dutch oven, cook covered low 40 minutes.
Nutrition Information:
covered percent of daily need
