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

You can never have too many main course recipes, so give Chunky Beef, Cabbage and Tomato Soup (Instant Pot or Stove Top) a try. This recipe serves 7. One serving contains 190 calories, 18g of protein, and 7g of fat. For $1.77 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is brought to you by Skinny Taste. If you have carrot, bay leaves, onion, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. Plenty of people made this recipe, and 1842 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 85%, this dish is spectacular. Similar recipes include 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).

Servings: 7

 

Ingredients:

Equipment:

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