Chunky Beef, Cabbage and Tomato Soup
A hearty soup made with ground beef, cabbage, and tomatoes. Simple to prepare and adaptable to whatever vegetables you have on hand.
Ingredients
Method
Completed steps 0
Select sauté mode and heat until very hot. Lightly oil the bottom, then add beef and salt. Cook 3–4 minutes, breaking the meat into small pieces as it browns.
Stir in onion, celery, and carrot. Sauté 4–5 minutes until softened.
Add tomatoes, cabbage, stock, and bay leaves. Close the lid and pressurize on high for 20 minutes.
Allow pressure to release naturally. Remove bay leaves and ladle into bowls.
In a large pot or Dutch oven, brown the beef with salt over medium-high heat, breaking it into small pieces, about 3–4 minutes.
Add onion, celery, and carrot. Cook 4–5 minutes until softened.
Stir in tomatoes, cabbage, stock, and bay leaves. Cover and simmer on low for 40 minutes.
Remove bay leaves and serve.
Notes
Bay leaves should be discarded before eating.
Soup keeps refrigerated up to 4 days or freezes well for up to 3 months.
Substitute or add any firm vegetables (zucchini, green beans, diced potatoes) in place of or alongside the celery and carrot.
Calories: 181 kcal · Carbs: 14 g · Protein: 15.5 g · Fat: 6 g · Sodium: 592 mg · Fiber: 2 g · Sugar: 4.5 g
Adapted from www.skinnytaste.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.