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–+ servings
Servings: 6

Crockpot, Instant Pot, or Stove top Cabbage Soup With Beef

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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!
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