Description
A savory and slightly tangy soup with ground beef, broth, seasonings and hard boiled eggs. Made in your Instant Pot or slow cooker.
Ingredients
Scale
- 1 pound lean ground beef (I used 93/7 and didn't drain any grease)
- 1 cup diced onion
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 3 cups beef broth
- 1 Tbsp molasses
- 1/2 cup ketchup
- 1 1/2 tsp Worcestershire sauce
- 3 thin slices of lemon
- 2 hard boiled eggs, finely chopped
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. The meat should be fine, not clumpy. Use a potato masher, if needed. Add in the onion. Brown for about 5 minutes. If there is excess grease then drain it off. Stir in the ginger, pepper and salt.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Stir in the molasses, ketchup and Worcestershire. Add in the lemon.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Discard the lemon. Stir in the eggs.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. The meat should be fine, not clumpy. Use a potato masher, if needed. Add in the onion. Brown for about 5 minutes. If there is excess grease then drain it off. Stir in the ginger, pepper and salt. Add to the slow cooker.
- Add in the broth, molasses, ketchup and Worcestershire. Add in the lemon.
- Cover and cook on low for 4 hours or on high for 2 hours.
- Discard the lemon. Stir in the eggs.
- Ladle into bowls and serve.
Notes
The base of the soup is excellent. Next time I will add in some vegetables (mushrooms, carrots and cubed potatoes) to make it a little heartier. Adjust salt and pepper to taste, if needed.
- Category: Beef
- Method: Instant Pot