Ingredients
Main Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 pound (500 grams) lean ground beef
- 1 onion, finely chopped
- 2-3 cloves garlic, minced
- 2 stalks of celery, sliced
- 2 carrots, sliced
- 28 oz (796 ml) can diced tomatoes
- 6 cups chopped green cabbage (about ½ medium cabbage)
- 4 cups beef broth or stock
- 1 tablespoon soy sauce or tamari
- 2 bay leaves
- Sea salt or bouillon and freshly ground black pepper, to taste
Instructions
- Brown the ground beef: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking up the meat with a wooden spoon or spatula.
- Sauté the veggies: Add the onion, garlic, celery, and carrots to the pot. Sauté for about 5 minutes or until the onion is softened.
- Add the rest and simmer: Stir in the diced tomatoes, chopped cabbage, beef broth, soy sauce or tamari, and bay leaves. Bring everything to a boil, then reduce to a simmer and cover. Let it simmer for about 30-40 minutes or until the cabbage is softened to your liking.
- Season and serve: Remove the bay leaves and season to taste with sea salt (or bouillon powder) and freshly ground black pepper. Ladle into bowls and serve. Optionally garnish with chopped fresh parsley and a dollop of sour cream.
- Alternative Instant Pot Method – Sauté: Set the Instant Pot to “Sauté” mode and heat up the oil. Add the ground beef and cook until browned, breaking it up. Add the onion, garlic, celery, and carrots and sauté until the onion is softened, about 5 minutes.
- Add ingredients: Press “Cancel” to turn off Sauté mode. Add diced tomatoes, chopped cabbage, beef broth, soy sauce, and bay leaves. Stir well, scraping any browned bits from the bottom.
- Pressure cook: Secure the lid with the valve in “Sealing” position. Pressure cook on high for 5 minutes, then allow a 10 minute natural release before opening.
- Season and serve: Remove bay leaves, season with salt and pepper, and serve with optional garnishes.
Notes
- The soup can be made on the stovetop or with an Instant Pot for convenience and speed.
- Using lean ground beef keeps the soup lower in fat.
- Adjust seasoning at the end to taste, especially if using bouillon which may add additional saltiness.
- For a gluten-free version, use tamari instead of soy sauce.
- Garnish with fresh parsley and sour cream for extra flavor and creaminess.
- The soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
