Description
A hearty, comforting, budget-friendly one-pot soup loaded with tender vegetables, savory beef and spices that’s ready in under 30 minutes with your Instant Pot or cooked low and slow in your Crockpot.
Ingredients
Scale
- 8 oz lean ground beef
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried oregano
- 1/2 tsp paprika
- 4 cups beef or chicken broth
- 1 bay leaf
- 4 cups chopped or shredded cabbage
- 2 carrots, peeled and sliced
- 1 celery rib, sliced
- 1 (14.5 oz) can petite diced tomatoes
- 1 Tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 Tbsp white wine vinegar
- 1 tsp dried parsley
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onions and brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper, oregano and paprika.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Add in the bay leaf. Keep the sauté setting on while you add in the other ingredients so that the broth heats up.
- Add in the cabbage, carrots, celery, tomatoes, tomato paste, Worcestershire, vinegar and parsley.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes or cook on low pressure for 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions and brown for 5 minutes. Drain off excess grease. Stir in the garlic powder, salt, pepper, oregano and paprika. Transfer to the slow cooker.
- Add in the broth, bay leaf, cabbage, carrots, celery, tomatoes, tomato paste, Worcestershire, vinegar and parsley.
- Cover and cook on low for 3-4 hours.
- Stir. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker