It doesn’t rain much here in Phoenix, Arizona… but when it does, the weather screams “soup!” It’s cabbage season and if you are finding cabbage in your local CSA farm box or picking it fresh from your garden, save some to make saurkraut and use the rest to make this easy, belly-warming beef and cabbage soup.
It’s relatively easy to cook up in the Instant Pot or on the stove top and will be a soup that the whole family enjoys. Better yet, this soup combines very simple ingredients that you probably already have on hand: diced tomatoes, sliced onions, cabbage, ground beef, beef broth and your favorite spices and seasonings.
Thin down the soup by adding more broth, or thicken it up by going light on the broth to make a chunkier soup that’s perfect over rice – one recipe, two ways makes for easy leftovers with some variety!
You’ll want to start by browning your ground beef and onions in a little olive or avocado oil right in your Instant Pot – throw in some minced garlic and seasonings and saute until the meat bas browned and the onions are clear.
Turn off the saute feature, and add the beef broth, diced (undrained) tomatoes, and cabbage. Place the top on the Instant Pot and close the valve. Push manual and set the pot for 5 minutes cook time at high pressure. It will take a little while to come to pressure, then it will count down from 5 minutes.
Once it beeps, allow the pressure to release naturally for a few minutes while you gather the salt and pepper and set the table.
Use caution when you open the Instant Pot, and season to taste with salt and pepper. Ladle into bowls and serve to family or friends. If you are looking for a thicker soup to serve over rice, then cut back a bit on the broth.