I don’t know about you, but I think cabbage is one of the most under-appreciated veggies on earth. I must admit, I’ve been known on more than one occasion to bang it around, improperly store it, haphazardly hack at it with the wrong knife and no matter what, it still tastes good. When is the last time you made Beef and Cabbage Soup?
This simple soup is made in the Instant Pot (or not) and what’s best about it is that you can elevate the flavor – by adding different spices and herbs – to suit you own taste preferences. You can also make this soup on the stove top so if you don’t have an Instant Pot, never fear; instructions for both are below.
This Hearty Beef and Cabbage Soup is…
- Good for you!
- Low in calories
- Full of fiber
- Easy to Adapt
- Easy to freeze
- Easy to Make
- Chicken or Beef ? You can also make this soup with ground turkey or chicken. If you do, use chicken or turkey broth instead of beef broth and apple cider vinegar instead of balsamic.
- Change the spices. Instead of diced tomatoes with green chiles use diced tomatoes with onions and garlic; and sprinkle in oregano and dried basil leaves. Or, make it spicier – use the Mexican-flavored tomatoes and add a few dashes of hot pepper sauce, smoked paprika, chili powder and cumin.
- For a little extra color and nutrition… Stir in a cup of fresh baby spinach leaves, just before serving.
- Amp up the flavor. Garnish with chopped parsley and freshly grated Parmesan.
Do you love cabbage? If you do I just know you’ll love this Beef and Cabbage Soup! Please shoot me an email or Insta and let me know how it goes. Stay warm my friends.
Peace, love and good eats, from our Empty Nest to yours.
Trending in the Empty Nest Kitchen: Del Monte Diced Tomatoes with Green Chiles
Mr. ENs take on this recipe: “Love how flavorful this soup is!”
Instant Pot (or not) Beef and Cabbage Soup
Yield 8 servings
- 1 pound 90% lean ground beef
- 1-1/2 teaspoon kosher salt (I use Diamond Crystal)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 3 cloves minced garlic
- 2, 14.5 oz. cans diced tomatoes with green chiles
- 5 cups chopped green cabbage
- 4 cups beef stock, canned
- 2 bay leaves
- Press the sauté button on your pressure cooker. When hot spray with non-stick spray.
- Add the ground beef and salt and cook until the meat has browned. Cook, stirring occasionally for 3-4 minutes; break the meat into small pieces as it cooks.
- With the Instant Pot still on saute mode, cook the onion, celery, carrots, and garlic 4 to 5 minutes. Stir occasionally so the garlic doesn’t burn.
- 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 stir in the balsamic vinegar.
Note: If you don’t have an Instant Pot or pressure cooker, follow the same directions as above in a large pot or Dutch oven. Once you reach step 4, instead of pressure cooking, let the mixture simmer in the pot until the cabbage is tender, about 30-40 minutes.