Soups are one of my favorite foods. And with fall here. I will be making all the soups. Even better, it is super easy and usually quicker in my trusty instant pot. I made this cabbage beef soup with ribeye steak, cabbage and lots of veggies. So yums, super quick and easy and was a hit with the kids too.
I do not like my cabbage mushy so I cooked in less time than normal cabbage soup recipe calls for. Everything came out great.
You can sub ground beef for the ribeye to keep it in the budget.
Like certain veggies? Throw hose in there. This is super easy and can be made to everyone’s unique taste.
Most of my measurements are “rough” that is another good thing about it. Like carrots? Throw a ton. LOVE cabbage? Throw in even more You can’t really go wrong
You can also do this on the stove top. Brown everything just the same and simmer for about 20 mins.
INGREDIENTS I used 2 tablespoons olive oil 1 large onion chopped 1 pound or so package of rib eye steak, cut into small pieces 1 stalk celery chopped Handful of baby carrots chopped. (Or regular carrots work too, just what I prefer) Half a large cabbage chopped 4 cloves garlic minced 4 1/2 cups beef stock (or broth) 2 teaspoons each dried basil and oregano 2 teaspoons onion or garlic powder 1 can kidney beans 1 can fire roasted tomatoes Salt and freshly-cracked black pepper to taste
What I did Set instant pot to saute Heat oil, add the beef and sear one all sides until browned all over (I did not cook through, I prefer less cooked meat plus it will cook more later). Add the onions and cook until transparent Add the celery and carrots and mix together Add the cabbage, garlic, stock (or broth), dried herbs, and onion or garlic powder, beans and tomatoes, mix well. Cover instant pot and cook on high pressure 5 mins Let natural release for 10 mins then manually release Carefully open pot and enjoy