Crockpot, Instant Pot, or Stove top Cabbage Soup With Beef
Protein Packed + Veggie Packed = Best Combo
Soup season is truly my favorite…it’s like a warm comforting hug for your soul.
Soup makes for a nutritious and economical way to feed lots of bellies!
We’ve been living off of soup lately. With all of our kids getting older and at different ages & stages, I need super simple weeknight dinners that stay good whenever the kids are home and ready to eat. Soup only gets better after a few hours simmering on the stove. And then we have leftovers for a lunch the next day.
I also tend to pack our soups with lots of veggies, and for whatever reason they get eaten often more so than vegetables dished onto their plates of my teenagers.
Cabbage is the star of this soup.
Cabbage is a very underrated vegetable.
In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical cooked vegetable in terms of price per edible cup. Yes!
Grab you some.
Many people don’t know what a powerhouse cabbage really is. I’ve been eating it on the regular for the past several years… both in soup and also roasted like this.
Cabbage is a cruciferous vegetable that increases the production of antioxidant and detoxification enzymes, and stimulates the production of liver cleansing; it actually helps your liver break down toxins so they can be more easily expelled, and it also has diuretic properties help rid your body of excess liquid, carrying toxins along with it.
Stovetop, Crockpot, AND Instant Pot Instructions included below!
Do you make a lot of soup during the wintertime at home? What are your favorite types of soup? Let me know in the comments below.
Makes 6 servings
Ingredients:
- 1 Tbsp olive oil, or avocado oil
- 1 lb lean grass-fed ground beef
- 1 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 medium yellow onion, diced
- 2 fresh garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 3 celery ribs, chopped
- 1 medium green cabbage, chopped
- 28 ounces diced, or crushed tomatoes
- 4 cups beef bone broth or stock
- garnish: freshly chopped parsley
Instructions:
CROCKPOT:
Start by chopping all of your veggies; peel the onion and carrots, dice the onion, carrots and celery.
Slice your cabbage into small bite-size pieces; add chopped cabbage to your crockpot.
Heat a skillet over medium heat.
Once hot, add in the oil, onions, and ground beef.
Cook meat, breaking it apart with a wooden spoon until browned and nicely crumbled. Season meat with sea salt, oregano, and thyme.
Transfer cooked beef and onions to your crock pot.
Add in the garlic, carrots, celery, tomatoes and beef stock.
Place the lid on and cook on LOW for 5-6 hours, or on HIGH for 2-3 hours. I prefer cooking on LOW for best flavors.
STOVE TOP:
Follow all steps above, finally placing everything in a large stock pot to cook, instead of a crockpot.
Bring soup to a good boil then simmer on low, covered for 20-30 minutes or until veggies are tender.
INSTANT POT:
Add the oil and onion to your Instant Pot and press the “sauté” button. Cook for 3-4 minutes.
Stir in the garlic and ground beef. Continue sautéing, stirring occasionally, until the beef is browned (about 5 minutes). Season meat with sea salt, oregano, and thyme. If there’s a lot of excess fat, spoon it out.
Add the remaining ingredients to your Instant Pot.
Close the lid, make sure the valve is on “sealing”, press the “manual” button and set the timer to cook on high pressure for 8 minutes. Your Instant Pot will be quite full, so it’ll take about
15 minutes for it to get up to pressure.
Once the countdown has finished, carefully do a quick pressure release.
TO SERVE:
Season with sea salt & pepper as desired.
Ladle your soup into bowls and garnish with freshly chopped parsley.
Serve warm and enjoy!
Rachel
Ingredients
- 1 Tbsp olive oil, or avocado oil
- 1 lb lean grass fed ground beef
- 1 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 medium yellow onion, diced
- 2 fresh garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 3 celery ribs, chopped
- 1 medium green cabbage, chopped
- 28 ounces diced, or crushed tomatoes
- 4 cups beef bone broth or stock
- freshly chopped parsley
Garnish:
Instructions
- Start by chopping all of your veggies; peel the onion and carrots, dice the onion, carrots and celery.
- Slice your cabbage into small bite-size pieces; add chopped cabbage to your crockpot.
- Heat a skillet over medium heat.
- Once hot, add in the oil, onions, and ground beef.
- Cook meat, breaking it apart with a wooden spoon until browned and nicely crumbled. Season meat with sea salt, oregano, and thyme.
- Transfer cooked beef and onions to your crock pot.
- Add in the garlic, carrots, celery, tomatoes and beef stock.
- Place the lid on and cook on LOW for 5-6 hours, or on HIGH for 2-3 hours. I prefer cooking on LOW for best flavors.
CROCKPOT:
- Follow all steps above, finally placing everything in a large stock pot to cook, instead of a crockpot.
- Bring soup to a good boil then simmer on low, covered for 20-30 minutes or until veggies are tender.
STOVE TOP:
- Add the oil and onion to your Instant Pot and press the "sauté" button. Cook for 3-4 minutes.
- Stir in the garlic and ground beef. Continue sautéing, stirring occasionally, until the beef is browned (about 5 minutes). Season meat with sea salt, oregano, and thyme. If there's a lot of excess fat, spoon it out.
- Add the remaining ingredients to your Instant Pot.
- Close the lid, make sure the valve is on "sealing", press the "manual" button and set the timer to cook on high pressure for 8 minutes. Your Instant Pot will be quite full, so it'll take about 15 minutes for it to get up to pressure.
- Once the countdown has finished, carefully do a quick pressure release.
INSTANT POT:
- Season with sea salt & pepper as desired.
- Ladle your soup into bowls and garnish with freshly chopped parsley.
- Serve warm and enjoy!
TO SERVE:
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