Warm up your kitchen and your taste buds with a hearty bowl of Chunky Beef Cabbage and Tomato Soup! This comforting American classic is not only packed with rich flavors but also incredibly easy to whip up using your Instant Pot or stovetop. Imagine tender chunks of beef mingling with vibrant vegetables in a savory broth, all ready in just under an hour! Whether you're looking for a quick weeknight dinner or a cozy meal to share with loved ones, this recipe promises to deliver satisfaction in every spoonful. Dive in and discover how to create this deliciously chunky soup that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, chopped
- 2 cups cabbage, chopped
- 1 can diced tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb ground beef, 1 diced onion, 2 chopped carrots, 2 cups chopped cabbage, 1 can of diced tomatoes, 4 cups of beef broth, 1 tsp Italian seasoning, and salt and pepper to taste.
- If using the Instant Pot, set it to the 'Sauté' mode. If using the stove top, heat a large pot over medium heat.
- Add the ground beef to the pot or Instant Pot. Cook until browned, breaking it apart with a wooden spoon, which should take about 5-7 minutes. Drain any excess fat if necessary.
- Add the diced onion and chopped carrots to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and the carrots start to soften.
- Stir in the chopped cabbage and cook for an additional 2-3 minutes until it begins to wilt.
- Add the can of diced tomatoes (with their juice), beef broth, Italian seasoning, and season with salt and pepper to taste. Stir well to combine all the ingredients.
- If using the Instant Pot, secure the lid and set the valve to sealing. Cook on high pressure for 25 minutes. Once done, allow for a natural release for about 10 minutes before performing a quick release to release any remaining pressure.
- If cooking on the stove top, bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- Once cooked, taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Serve the chunky beef cabbage and tomato soup hot, garnished with fresh herbs if desired. Enjoy your meal!
Tips
- Prep Ahead: To save time, chop your vegetables and measure out your ingredients in advance. This way, when you're ready to cook, everything is at your fingertips!
- Browning the Beef: Don’t rush the browning process. Taking the time to brown the ground beef properly enhances the flavor of the entire soup.
- Vegetable Variations: Feel free to customize the soup by adding other vegetables like bell peppers, zucchini, or even potatoes for extra heartiness.
- Seasoning: Adjust the Italian seasoning to your taste. If you love a bit of heat, consider adding red pepper flakes for a spicy kick!
- Storage: This soup keeps well in the fridge for up to three days. It also freezes beautifully, making it a great meal prep option for busy days.
- Garnish: Serve your soup with a sprinkle of fresh herbs like parsley or basil for an added pop of flavor and color!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 20g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 60mg
