I make soup every Sunday, and this Beef & Cabbage Soup is my absolute favorite. Hearty ground beef, tender cabbage, and sweet tomatoes simmer in a savory beef broth — simple, wholesome, and ready in about 40 minutes. It makes about 11 cups.
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Ingredients
- 1 lb 90% lean ground beef
- 1–1½ teaspoons kosher salt
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrot
- 28 oz can diced or crushed tomatoes
- 5 cups chopped green cabbage
- 4 cups beef stock (canned or homemade)
- 2 bay leaves
Instructions
- Brown the beef: If using an Instant Pot or an electric pressure cooker with a sauté option, press Sauté and let it get very hot. Spray with oil, add the ground beef and salt, and cook until browned, breaking the meat into small pieces as it cooks, 3–4 minutes.
- Add the onion, celery, and carrots and sauté for 4–5 minutes.
- Add the tomatoes, cabbage, beef stock, and bay leaves. Lock the lid and cook on high pressure for 20 minutes.
- Let the steam release naturally. Remove the bay leaves and serve.
Stovetop version: Follow the same directions in a large pot or Dutch oven, then cook covered on low for 40 minutes.
A humble, hearty classic that never disappoints — enjoy!
